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Print this Recipe    Biscotti 28

Hazelnut Biscotti & Cookies

4 cups flour
2 cups sugar
2 teaspoons baking powder
6 eggs
4 tablespoons Frangelico (hazelnut liquer, 50 mL)
2 teaspoons vanilla extract
2 teaspoons almond extract
2 1/4 cups slivered almonds or chopped roasted hazelnuts

Preheat oven to 350. Mix dry ingredients, except nuts, in a bowl.
In a seperate bowl, mix together liquids. Mix the liquids into dry
ingredients until dough is stiff. Stir in nuts, reserving 1/4 cup.

For Biscotti: Seperate dough into two equal halves. Take a baking
pan and butter it well. Take each half and form it into a log on
a baking sheet. Place the other half on another well buttered
baking sheet. Sprinkle remaining nuts on biscotti and pat in. Bake
for 25 minutes. Let cool completely. Slice diagonally into 1 inch
wide peices, place back on cooking sheet, on their sides. Bake
another 15-20 minutes. Store in a tight tin and they'll stay a few
weeks ago.

For Cookies: Butter a mini muffin pan. Place about one tablespoon
of dough into each hole. Sprinkle almonds on top of cookies and
pat in. Stick one almond slice into atleast one cookies so that it
is pointing up. Bake for 15 minutes, until the almond slice that
is sticking up is brown at the tip. The cookies won't stay as long
as the biscotti, but they taste great.

Note: If you wish to change the flavour of your biscotti and cookies,
simply experiment with different liquers and extracts.

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