Recipe: Hazelnut or Almond Biscotti

HAZELNUT OR ALMOND BISCOTTI

"I just made this recipe once, and I substituted toasted sliced almonds for the hazelnuts. It was really good."

1 cup (about 4 oz) hazelnuts (or sliced almonds)
1/4 lb butter, unsalted, room temperature
1 cup sugar
1 large lemon, grated zest of
2 eggs
1 tsp vanilla extract
2 cups all purpose flour, plus 2 tbsp
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees F.

Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant.

Place the nuts in a dishtowel and rub them together to remove some of the skin. Coarsely chop the nuts and set aside.

In a large bowl, using a hand-held electric mixer, beat the butter at medium speed until soft and creamy. Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla.

In a medium bowl, toss the flour, baking powder and salt. Gradually add the flour mixture to the butter, beating on low speed until a smooth dough forms.

Using a wooden spoon, work in the hazelnuts until evenly distributed.

Divide the dough in half in the bowl. With lightly floured hands, form the dough into two 10-by-2-inch rectangular logs. Place the logs on an ungreased baking sheet, at least 2-inches apart.

Bake for 30 minutes, or until the logs are set and golden brown. Remove from the oven and let cool on the baking sheet for 15 minutes.

Using a serrated knife and a sawing motion, carefully cut the logs into 1/2-inch diagonal slices. Arrange the slices, cut sides down and close together. Return to oven and bake 10 to 15 minutes longer, until lightly brown.

From: steve fr fla