| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | New text im, Biscotti | 1 | Servings | |
INGREDIENTS
| 1 | c | Hazelnuts, lightly toasted and skinned |
| 1 | c | Sugar |
| 1/2 | c | (1 stick) unsalted butter; melted |
| 4 | tb | Hazelnut liqueur or brandy |
| 3 | lg | Eggs |
| 3 | c | Unbleached all-purpose flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
Preheat the oven to 350=B0F.=20 Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs and mix well. Stir in the flour, baking powder and salt. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 minutes or until firm. The loaf will have a cakelike texture. Remove from the oven and cool. Cut the loaf diagonally into 1/2-inch slices and lay these out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container. Yield: About 24 biscotti Recipe By : COOKING RIGHT SHOW #CR9649 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:13:27 -0400 From: billspa@icanect.net (Bill Spalding)
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