Hazelnut Biscotti

"Delicious with coffee!"
 
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photo by Hag chef photo by Hag chef
photo by Hag chef
Ready In:
1hr 20mins
Ingredients:
10
Yields:
30 Biscottis
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ingredients

  • 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
  • 6 eggs
  • 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.

Questions & Replies

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Reviews

  1. MomLuvs6
    These are great my son and hubsand loved them. I used hazelnut syrup instead of hazelnut liquer and they came out fine. Made to go with "Recipe #307297" #307297 by mersaydees For ZWT 4
     
  2. susanematheson
    I had to add more flour, cause I had put to much almond flavor instead of liquer and it still turned out great. I am sending this out to all my coffe friends. Many thanks Susan
     
  3. Dinu9582
    oh mi! these were gone in a minute!! i love hazelnuts and it goes best with a hot cup of coffee as you said. i prepared half of the batch with almonds, just for a change..
     
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RECIPE SUBMITTED BY

I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)! Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine! I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens. I enjoy, among many past-times, art, gardening, water ski-ing, power walking, and ofcourse...COOKING!!(and entertaining). I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!! If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.
 
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