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