Cantucci (hazelnut biscotti)

48 Servings

Ingredients

Quantity Ingredient
4 cups All-purpose flour
2 cups Sugar
2 teaspoons Baking powder
6 larges Eggs; or egg substitute
4 tablespoons Frangelico
2 teaspoons Vanilla extract
2 teaspoons Almond extract
2 cups Hazelnuts; or chopped almonds

Directions

Preheat oven to 350 degrees.

Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts.

Shape the dough into 2 flattish logs 3" wide and approximately 15" long.

Place the logs on a parchment lined cookie sheet.

Bake for 20 mins. at 350.

Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into ¾" slices. Place the pieces back on the cookie sheet, side down.

Bake again for 15" until the cookies are golden brown. (Turn slices over ½ way thru second baking.) Makes 4 doz. Calories: 92 Fat: 2 grams NOTES : These are the classic hard biscotti. The best, I think. I vary these by using anisette and anise extract....or anisette and lemon extract in place of the Frangelico and almond extract, omitting the nuts.

Recipe by: from "Cucina Rustica" by Viana La Place & Evan Kleiman Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@... on Aug 14, 1997

Related recipes