HAZELNUT BISCOTTI
Categories Food Processor Mixer Nut Dessert Bake Quick & Easy Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 32 cookies
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
- Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
- Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
- Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
- Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
- Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.
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Yaseen Jojo
[email protected]I'm not a huge fan of hazelnuts, but these biscotti were still really good. The anise flavor really shines through.
shadrack sinkamba
[email protected]These were a bit bland. I think I'll add some spices next time.
Ms Fatema
[email protected]I made these biscotti with chocolate chips instead of hazelnuts and they were delicious! I highly recommend trying this variation.
Ammed Gebleer
[email protected]These were a bit too sweet for my taste.
Maria Sorea
[email protected]I've never made biscotti before, but these were surprisingly easy. They turned out great and I'm so glad I tried them.
Hassan Mehar
[email protected]These biscotti were so easy to make and they turned out so well! I'll definitely be making them again.
Julius Boyd
[email protected]I found the recipe to be a bit confusing. The instructions weren't clear and I ended up making a few mistakes.
Omid Ail
[email protected]These were a bit too dry for my taste.
Jin Yuksel
[email protected]I made these biscotti for a bake sale and they were a huge success! Everyone loved them.
Arnob Dey
[email protected]These were delicious! The hazelnuts added a nice crunch and the anise flavor was a nice touch.
Bts Firnooo
[email protected]I've made these biscotti several times now and they always turn out great. They're the perfect afternoon snack or dessert.
Masolava Michael
[email protected]These biscotti were a hit at my holiday party! They were easy to make and turned out perfectly crispy. I loved the nutty flavor of the hazelnuts.