Oregon Hazelnut Biscotti
Source of Recipe
The Barton House B&B
List of Ingredients
1 cup roasted Oregon hazelnuts, coarsely chopped
4 oz unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp pure vanilla
1-1/2 tbsp hazelnut liqueur or amaretto
2 cups flour
2 tsp baking powder, double acting
1/4 tsp salt
Recipe
In large bowl, cream together the butter and sugar. Add eggs, vanilla and liqueur. Blend well.
In separate bowl, combine the flour, salt and baking powder.
Add the hazelnuts to the egg mixture. Add the flour and stir until just blended.
On a floured surface, roll the dough into a cylinder 1-3/4" in diameter by 12 inches in length. Place the dough on a cookie sheet and bake in 325 degree oven for about 25 minutes.
Allow to cool for 5 minutes. Diagonally slice the roll into 1/2" cookies, and place face side up on the cookie sheet.
Bake for 10 minutes. Allow to cool overnight. (or just leave the baking sheet in the oven with the heat off. The next day they are dry and crisp.)
|
|
member logon
