Bill's Biscotti
Bill's Biscotti
Ingredients
| 1-1/2 cups whole
hazelnuts, toasted, and coarsely chopped |
4 eggs |
| 1 cup of hazelnut flour (finely ground
hazelnuts, measured after grinding) |
1 tablespoon orange zest |
| 3 cups all-purpose flour |
1 tablespoon instant
expresso powder |
| 1-1/3 cup granulated
sugar |
2 teaspoons vanilla |
| 4 teaspoons baking powder |
1/2 teaspoon salt |
| 1/2 cup cold butter |
2 teaspoons anise seed |
Preheat
oven to 350º. Grease 2 baking sheets. Combine
flour, baking powder, hazelnut flour and salt in the bowl of a food
processor. Pulse a few times to blend the ingredients. In another bowl, cream
the butter and sugar together. Add the eggs to the butter and sugar and mix
well. Stir in the flour mixture, the coarsely chopped hazelnuts, espresso
powder, vanilla and anise seed. Cover
the dough and chill for 1 hour. Divide the dough into four pieces, and shape
each into a 9-inch log. Place on a baking sheet, and bake in the oven for 35
minutes. Remove the loaves to a cutting board, and cut the pieces crosswise into
3/4” thick slices. Return the slices, cut side down, to the baking sheets
and bake an additional 20 minutes, or until dry and firm. Let the Biscotti cool
before serving. Store in airtight container for up to two weeks.
Makes about 3 dozen cookies.
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