From Mark Cross, Keiser University
1 tbsp. Cinnamon, ground
2 tsp Baking powder
10 oz Hazelnut flour
3 oz Almond flour
1 lb Pastry flour
1 tsp Salt
1 lb Granulated sugar
8 oz Unsalted butter, melted
10 oz Hazelnuts, whole
Chocolate, melted and tempered, as needed
Sift together cinnamon, baking powder and the flours
In a large bowl, whisk eggs, salt and sugar until thick, pale and at least doubled in volume, approximately 3 minutes. Add the butter, stir in the flour with a rubber spatula, then stir in the nuts, mixing until just combined.
Divide the dough into 3 even pieces, 1lb 8 oz each. Refrigerate until well chilled.
Roll each piece of dough into a 12 inch log. Place on a paper lined sheet pan, lwaving at least 3 inches between each piece
Bake at 350°F until golden brown and firm, about 20-25 minutes. Cool the logs, then slice them on the diagonal, into 1 inch pieces. Place the sliced cookies upright onto a clean parchment lined sheet pan, place another pan underneath, to insulate the cookies. Reduce oven temperature to 325°F and bake until the biscotti are thoroughly crisp, approximately 40 minutes.
Once cooled, the bottoms of the cookies can be dipped in the tempered chocolate.