Hazelnut Biscotti

READY IN: 1hr 30mins
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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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.
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