HAZELNUT-CINNAMON BISCOTTI

Nonstick vegetable oil spray
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup hazelnuts, toasted, husked (about 4 ounces)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 large eggs

Preheat oven to 350 deg. F. Spray large baking sheet with vegetable oil spray.
Mix flour, baking powder, salt and cinnamon in medium bowl; set aside.
Coarsely chop hazelnuts in processor. Transfer to small bowl.
Combine sugar and butter in processor; blend until fluffy.
Add orange peel and vanilla extract and blend well.
Add eggs 1 at a time, blending just until incorporated after each addition.
Add flour mixture; mix using on/off turns until just blended. Mix in hazelnuts using on/off turns until just blended.

Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9-inch-long, 2-inch-wide log.
Space logs 3 inches apart on prepared baking sheet. Flatten each to 12-inch-long, 2 1/2-inch-wide log.
Bake until very light golden and firm to touch, about 25 minutes. Cool on baking sheet 5 minutes.
Maintain oven temperature. Using metal spatula, transfer logs to work surface.
Using serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on large baking sheet.

Bake 15 minutes. Turn biscotti over; bake until light golden and firm, about 15 minutes longer.
Transfer biscotti to racks and cool.
(Can be made 3 days ahead. Store airtight at room temperature.)
Makes 32 biscotti.

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