| 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)
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”