Cantucci Hazelnut Biscotti Recipe

• 4 c. all purpose flour
• 2 c. sugar
• 2 tsp baking pwdr
• 6 x Large eggs
• 4 Tbsp. Frangelico (Hazelnut liquor)
• 2 tsp vanilla extract
• 2 tsp almond extract
• 2 c. roasted hazelnuts, coarsley minced

1. These biscotti are perfect for dipping in espresso and the sweet Italian wine Vin Santo.
2. Since these cookies have no added shortening, there is very little moisture.
3. These cookies are hard, so cruch carefully.
4. Most important, enjoy!
5. I have substituted 2 c. roasted minced almonds for the Hazelnuts and the results have been fine.
6. Also, I've been thinking about substituting 4 Tbsp.
7. of anise liquor for the Frangelico and tossing in a handful of anise seeds.
8. Pre-heat the oven to 350 degrees.
9. Mix dry ingredients (except the nuts) together in a bowl.
10. In a seperate bowl mix the liquids.
11. Mix the liquids into the dry ingredients till the dough is stiff.
12. Don't overmix.
13. Stir in the nuts.
14. Shape the dough into 2 flattish logs 3 inches wide and approximately 15 inches long.
15. Place the logs on a buttered cookie sheet.
16. Bake for 20 min at 350.
17. Remove from the oven and let cold to the touch.
18. Using a bread knife, slice the log crosswise into 3/4 inch pcs.
19. Place the pcs back on the cookie sheet side down.
20. Bake again for 15 min till the cookies are a golden.
21. Store in a tight tin.
22. Cookies store well for weeks.

flour, sugar, baking pwdr, eggs, frangelico, vanilla, almond, hazelnuts

Taken from cookeatshare.com/recipes/cantucci-hazelnut-biscotti-99139 (may not work)