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Print this Recipe    Biscotti 68

Yield: 36 cookies

1 c hazelnuts (about 4 oz)
1/4 lb unsalted butter, room temperature
1 c sugar
1 lg lemon, grated zest of
2 eggs
1 t vanilla extract
2 c all purpose flour, plus 2 Tbsp
1 ts baking powder
1/4 ts salt

Preheat oven to 350F. Spread the hazelnuts on a baking sheet and
toast in the oven for 8 to 10 minutes, until fragrant. Place the
nuts in a dish towel and rub them together to remove some of the
skin. Coarsely chop the hazelnuts and set aside.

In a large bowl, using a hand-held electric mixer, beat the butter
at medium speed until soft and creamy. Add the sugar and lemon zest
and beat until the mixture is very light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, and then beat in the vanilla.

In a medium bowl, toss the flour, baking powder and salt. Gradually
add the flour mixture to the butter, beating on low speed until a
smooth dough forms. Using a wooden spoon, work in the hazelnuts
until evenly distributed.

Divide the dough in half in the bowl. With lightly floured hands,
form the dough into two 10-by-2 inch rectangular logs. Place the
logs on an ungreased baking sheet, at least 2 inches apart. Bake
for 30 minutes, or until the logs are set and golden brown. Remove
from the oven and let cool on the baking sheet for 15 minutes.

Using a serrated knife and a sawing motion, carefully cut the logs
into 1/2-inch diagonal slices. discard the end pieces. Arrange the
slices, cut sides down and close together, on 2 baking sheets. Bake
the biscotti on the top and middle racks of the oven for 8 to 9
minutes, or until lightly browned. Turn the biscotti over, switch
the position of the baking sheets and continue baking until lightly
browned on the other side, about 9 minutes longer. Let the biscotti
cool completely on the baking sheets.


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