Hazelnut Biscotti
These are still baking, so I'm not sure what they taste like, but they sure smell good!
From Betty Crocker
1 cup hazelnuts, coarsely chopped
1 cup sugar
1/2 cup butter or margarine
1 teaspoon almond extract
1 teaspoon vanilla
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1. Heat oven to 350F. Spread hazelnuts in ungreased shallow pan. Bake uncovered for about 10 minutes, stirring occasionally, until golden brown. Cool.
2. In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed. Stir in flour, baking powder and baking soda. Stir in hazelnuts. Place dough on lightly floured surface. Gently knead 2-3 minutes or until dough holds together and hazelnuts are evenly distributed.
3. Divide dough in half. On ungreased cookie sheet, shape half of dough into 10x3in rectangle, rounding edges slightly. Repeat with remaining cookie dough on same cookie sheet if room or second sheet.
4. Bake about 25 minutes or until centre is firm to the touch. Cool on cookie sheet 15 minutes. Move to cutting board and cut each rectangle crosswise into 1/2in slices.
5. Place slices cut sides down on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown (I turned mine once). Remove and cool on a wire rack.
From Betty Crocker
1 cup hazelnuts, coarsely chopped
1 cup sugar
1/2 cup butter or margarine
1 teaspoon almond extract
1 teaspoon vanilla
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1. Heat oven to 350F. Spread hazelnuts in ungreased shallow pan. Bake uncovered for about 10 minutes, stirring occasionally, until golden brown. Cool.
2. In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed. Stir in flour, baking powder and baking soda. Stir in hazelnuts. Place dough on lightly floured surface. Gently knead 2-3 minutes or until dough holds together and hazelnuts are evenly distributed.
3. Divide dough in half. On ungreased cookie sheet, shape half of dough into 10x3in rectangle, rounding edges slightly. Repeat with remaining cookie dough on same cookie sheet if room or second sheet.
4. Bake about 25 minutes or until centre is firm to the touch. Cool on cookie sheet 15 minutes. Move to cutting board and cut each rectangle crosswise into 1/2in slices.
5. Place slices cut sides down on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown (I turned mine once). Remove and cool on a wire rack.
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