Recipe: Hazelnut Biscotti (Bertolli Olive Oil)

HAZELNUT BISCOTTI

1/3 cup hazelnuts, toasted, skinned and coarsely chopped
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 whole egg, beaten
3 tablespoons Bertolli Extra Virgin Olive Oil

Heat oven to 325 degrees F Lightly brush a 9-inch square baking pan with olive oil.

In a large bowl combine hazelnuts, flour, sugars, cinnamon, baking powder and salt. Set aside.

Combine egg and oil in a cup and stir into dry ingredients. Spoon dough into pan and with wet fingertips spread evenly.

Bake 30 minutes. Remove from oven and cut into 3x1-inch bars. Return to oven and bake 20 minutes more. Cool in pan 10 minutes, then transfer to wire rack to cool completely.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu, not dated