Adapted from
Martha Stewart's Cookies: The Very Best Treats to Bake and to Share
Martha Stewart's Cookies: The Very Best Treats to Bake and to Share
Tempting! Biscottis can be stored in
airtight container for one week.
airtight container for one week.
Hazelnut Biscotti
INGREDIENTS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cups sugar
1 1/2 cups hazelnuts (1 cup
whole and 1/2 cup chopped)
3 eggs
2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
Line baking sheet with
parchment or wax paper.
Put flour into large bowl.
Add baking powder.
Add salt.
Add sugar.
Add whole and chopped nuts.
Stir to combine.
In another bowl, mix together
eggs and vanilla extract.
Pour egg mixture into bowl with
dry ingredients.
Mix just to combine. Do not
overmix!
Transfer dough on lightly floured
surface.
Shape a log.
Cut dough in half.
Shape each half into a log about
10-inch long, 2-inch wide, and
1-inch thick.
Transfer logs onto baking sheet,
at least 2 inches apart from
each other.
Bake in preheated oven at 350
degrees F for 25-30 minutes or
until logs are a bit firm. (Test
with toothpick: insert toothpick in
center of one log. If it comes out
clean and nothing sticks to it,
biscottis are done.)
Transfer to cookie rack to cool
completely, 30 to 60 minutes.
(You may turn off the oven as
well.) When cooled, cut logs
slightly diagonally (with
serrated/bread knife) into
1/2-inch thick slices.
Preheat oven again to 350
degrees F. Place biscottis back
on baking sheet. Bake 10-15
minutes. Cool on cookie rack.
TIP:
For stronger flavor, roast
hazelnuts in oven, on baking
sheet, 6-8 minutes at 350
degrees F. Cool completely
before adding to flour.
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cups sugar
1 1/2 cups hazelnuts (1 cup
whole and 1/2 cup chopped)
3 eggs
2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
Line baking sheet with
parchment or wax paper.
Put flour into large bowl.
Add baking powder.
Add salt.
Add sugar.
Add whole and chopped nuts.
Stir to combine.
In another bowl, mix together
eggs and vanilla extract.
Pour egg mixture into bowl with
dry ingredients.
Mix just to combine. Do not
overmix!
Transfer dough on lightly floured
surface.
Shape a log.
Cut dough in half.
Shape each half into a log about
10-inch long, 2-inch wide, and
1-inch thick.
Transfer logs onto baking sheet,
at least 2 inches apart from
each other.
Bake in preheated oven at 350
degrees F for 25-30 minutes or
until logs are a bit firm. (Test
with toothpick: insert toothpick in
center of one log. If it comes out
clean and nothing sticks to it,
biscottis are done.)
Transfer to cookie rack to cool
completely, 30 to 60 minutes.
(You may turn off the oven as
well.) When cooled, cut logs
slightly diagonally (with
serrated/bread knife) into
1/2-inch thick slices.
Preheat oven again to 350
degrees F. Place biscottis back
on baking sheet. Bake 10-15
minutes. Cool on cookie rack.
TIP:
For stronger flavor, roast
hazelnuts in oven, on baking
sheet, 6-8 minutes at 350
degrees F. Cool completely
before adding to flour.
