Cantucci (Hazelnut Biscotti) Recipe

• 4 c. all-purpose flour
• 2 c. sugar
• 2 tsp baking pwdr
• 6 lrg Large eggs
• 4 Tbsp. Frangelico
• 2 tsp vanilla extract
• 2 tsp almond extract
• 2 c. hazelnuts or possibly minced almonds

1. Preheat oven to 350 degrees.
2. Mix dry ingredients (except the nuts) together in a bowl.
3. In a separate bowl mix the liquids.
4. Mix the liquids into the dry ingredients till the dough is stiff.
5. Don't overmix.
6. Stir in the nuts.
7. Shape the dough into 2 flattish logs 3" wide and approximately 15 " long.
8. Place the logson a buttered cookie sheet.
9. Bake for 20 mins.
10. at 350.
11. Remove from oven and let cold to the touch.
12. Using a bread knife, slice the log on diagonal into 3/4" slices.
13. Place the pcs back on the cookie sheet, side down.
14. Bake again for 15" till the cookies are golden.
15. (Turn slices over 1/2 way thru second baking.)
16. Makes 4 doz.
17. Calories: 92 Fat: 2 grams (This does not include the Frangelico,the Large eggs/EggBeaters substitution, or possibly the decrease in nuts.
18. NOTES : I use EggBeaters and decrease the nuts to 1 c..
19. Sometimes I replace the Frangelico with Anisette and replace the almond extract with anise extract and lemon extract.
20. I then add in lemon peel and anise seeds, omitting the nuts entirely.
21. I do not know the exact amounts of the new mixtures.....just go by smell.
22. Hope you

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

Taken from cookeatshare.com/recipes/cantucci-hazelnut-biscotti-99140 (may not work)