HAZELNUT BISCOTTI
Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
Provided by Nan Wilson
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; 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 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
- Cut the loaf diagonally into 1/4-1/2 inch slices and lay those 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.
Nutrition Facts : Calories 259 calories, Carbohydrate 33.1 g, Cholesterol 44.6 mg, Fat 12.2 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 100 mg, Sugar 15.5 g
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esther amarachukwu
[email protected]Worst biscotti I've ever had.
Misozi Chin'goma
[email protected]I would not recommend this recipe to anyone.
Usman Ghani
[email protected]This recipe is a waste of time. The biscotti were hard as rocks and tasted terrible.
Joseph Karuri
[email protected]I followed the recipe exactly, but my biscotti didn't turn out. I'm not sure what I did wrong.
Adebayo Funmilayo
[email protected]These biscotti were a bit bland. I would add some spices or extracts next time to give them more flavor.
Bobbe Wetzel
[email protected]I baked the biscotti for the recommended time, but they were still a bit soft. I would bake them for a few minutes longer next time.
Collymore Faba
[email protected]The dough was a bit sticky and difficult to work with.
Obert Chakaz
[email protected]I found this recipe to be a bit too sweet. I would reduce the amount of sugar next time.
Nadeen jan kan
[email protected]These biscotti were a bit dry for my taste, but they were still good.
Cecilia Gachie
[email protected]I've never made biscotti before, but this recipe was easy to follow and the results were amazing!
Scarlett Ruddock
[email protected]These biscotti are delicious! I love the way the hazelnuts add a bit of crunch.
Anayat Heejran
[email protected]I made these biscotti for my family and they loved them! They're a great way to use up leftover hazelnuts.
Rebekah Hales
[email protected]These biscotti are the perfect balance of crispy and chewy. I love the hazelnut flavor, too.
Adewale John Amao (DIMEJIPAUL4CHRIST)
[email protected]I've made these biscotti several times now and they're always perfect. They're a great gift idea, too.
md shadin
[email protected]I made these biscotti for a party and they were a huge hit! Everyone loved them, and I got so many compliments.
shehara hirushi
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but the result is a delicious and elegant cookie.
KOKIN Uddin
[email protected]These biscotti were a bit more work than I expected, but they were totally worth it. They're the perfect treat to enjoy with a cup of coffee or tea.
Aashish Mandal
[email protected]I'm not usually a fan of biscotti, but these hazelnut biscotti were a game-changer! They were so delicious and addictive, I couldn't stop eating them.
Charles Conkling
[email protected]These biscotti turned out amazing! They were crispy, flavorful, and had the perfect amount of sweetness. I loved the addition of hazelnuts, which gave them a nice nutty flavor.