Hazelnut Biscotti
photo by HPsauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
40 cookies
ingredients
- 1 1⁄2 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1⁄2 orange, zest of, grated
- 2 teaspoons espresso powder
- 1 cup sugar
- 1⁄3 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup toasted hazelnuts
directions
- Preheat oven to 325, and grease a large parchment-lined baking sheet.
- Sift flour, baking powder, espresso powder and salt into a medium bowl. Add toasted hazelnuts, which I like to break into smaller pieces.
- In another bowl, combine orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
- Add egg mixture to flour mixture. Stir with wooden spoon and blend well.
- Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Arrange cylinders on the baking sheet, leaving at least 3-inches between them.
- Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting.
- Transfer cylinders to a cutting board and carefully slice crosswise on the diagonal, with a serrated knife, into ½-inch slices. Put slices back onto the baking sheet, laying them flat and not overlapping.
- Bake a second time for 20 minutes, turning them over after 10 minutes.
Questions & Replies
Got a question?
Share it with the community!