LOCATION: Recipes >> Cookies Bar >> Biscotti 58
|
 |
|
Biscotti 58
|
|
|
|
Cantucci Hazelnut Biscotti
4 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
6 eggs
4 tablespoons Frangelico (Hazelnut liquor)
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups roasted hazelnuts, coarsley chopped
Pre-heat the oven to 350 degrees.
Mix dry ingredients (except the nuts) together in a bowl. In a
seperate bowl mix the liquids. Mix the liquids into the dry
ingredients until the dough is stiff. Do not overmix. Stir in
the nuts.
Shape the dough into 2 flattish logs 3 inches wide and approximately
15 inches long. Place the logs on a buttered cookie sheet.
Bake for 20 minutes at 350.
Remove from the oven and let cool to the touch.
Using a bread knife, slice the log crosswise into 3/4 inch pieces.
Place the pieces back on the cookie sheet side down.
Bake again for 15 minutes until the cookies are a golden brown.
Store in a tight tin. Cookies store well for weeks.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
