Hazelnut Biscotti

Recipe by Karin...
READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups whole shelled hazelnuts or 2 1/2 cups almonds, toasted and skins rubbed off
  • 1 34
    cups sugar
  • 4
    cups flour
  • 3
    tablespoons unsweetened cocoa (optional)
  • 2
    teaspoons baking powder
  • 12
    teaspoon salt
  • 3
    tablespoons hazelnut-flavored liqueur or 3 tablespoons almond-flavored liqueur
  • 12
    teaspoon almond extract (if using almonds)
  • 2
    tablespoons melted butter
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DIRECTIONS

  • Variations-------------.
  • GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
  • Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
  • ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
  • CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
  • Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
  • LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
  • Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
  • COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
  • Also add 2 teaspoons ground cardamon or cinnamon.
  • Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
  • Preheat the oven to 350'F (180'C or Gas mark 4).
  • Place half of the hazelnuts and ALL of the sugar in a blender (or food processor) and process until the nuts are finely chopped.
  • Place in a bowl.
  • Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
  • In another bowl, blend the eggs, liquer and butter.
  • Stir into the dry ingredients and knead gently with your hands to form a dough.
  • Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3" wide and 1" thick.
  • Bake at 350'F for 40 minutes.
  • Remove from oven.
  • Allow to cool for 10 minutes.
  • Cut with a serrated knife into 1/2" slices.
  • Return the slices to the baking trays.
  • Place them UPRIGHT and SPACED WELL APART.
  • Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
  • Cool and store in an airtight container at room temperature.
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