Recipes | WCTV Eyewitness News: Tallahassee, Thomasville, Valdosta

Hazelnut Biscotti

Ingredients

1 tbsp. Cinnamon, ground
2 tsp Baking powder
10 oz Hazelnut flour
3 oz Almond flour
1 lb Pastry flour
5 Eggs
1 tsp Salt
1 lb Granulated sugar
8 oz Unsalted butter, melted
10 oz Hazelnuts, whole
Chocolate, melted and tempered, as needed

Directions

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.
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability