Italian Hazelnut Biscotti

Biscotti simply means cookies in Italian, but we associate them with this specific us.

• 1 cup roasted hazelnuts, coarsely chopped
• 4 ounces unsalted butter; softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 tablespoons amaretto
• 2 cups flour
• 2 teaspoons double-acting baking powder
• 1/4 teaspoon salt

Method

In a large bowl, cream together the butter and sugar. Add eggs, vanilla and amaretto, and blend well.

In a separate bowl, combine the flour, salt and baking powder. Add the hazelnuts to the egg mixture,then add the flour and mix until just combined.

On a lightly floured surface, roll the dough into a cylinder 1-3/4" in diameter by 12". Place the dough on a cookie sheet and bake in 325 oven for about 25 minutes.

Allow to cool for 5 minutes. Diagonally slice the roll into 1/2 ~inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes.

Allow to cool overnight.

Serve with espresso or a full-bodied red wine

contributor: pat ciesla

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