Ingredients
- 1 cup Hazelnuts lightly toasted, and skinned
- 1 cup Sugar
- 1/2 cup Unsalted butter - (1 stick) melted
- 4 tablespoons Hazelnut liqueur or brandy
- 3 lrg Eggs
- 3 cups Unbleached all-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
Make it step by step
- Preheat the oven to 350 degrees. Coarsely chop the hazelnuts.
- In a bowl, combine the nuts, sugar, butter, liqueur and eggs and mix well. Stir in the flour, baking powder and salt.
- Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly-oiled cookie sheet and bake in the middle of the oven for 25 minutes or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
- Cut the loaf diagonally into 1/2-inch slices and lay these out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.
- This recipe yields about 24 biscotti.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.