Hazelnut Biscotti

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 F. 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.
~- Food & Wine magazine, 10/90 per Sallie Austin Krebs Fidonet COOKING echo
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by 4paws@netrax.net
(Shermeyer-Gail) on Mar 10, 1997.

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