Cantucci Hazelnut Biscotti
These biscotti are perfect for dipping in espresso and the sweet Italian
wine Vin Santo. Since these cookies have no added shortening, there is
very little moisture. These cookies are hard, so cruch carefully. Most
I have substituted 2 cups roasted chopped almonds for the Hazelnuts and
the results have been fine.
Also, I've been thinking about substituting 4 tablespoons of anise liquor
for the Frangelico and tossing in a handful of anise seeds.
Pre-heat the 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 inches wide and approximately 15
inches long. Place the logs on a buttered cookie sheet.
Bake for 20 minutes at 350. Remove from the oven and let cool to the
Using a bread knife, slice the log crosswise into 3/4 inch pieces. Place
the pieces back on the cookie sheet side down.
Bake again for 15 minutes until the cookies are a golden brown.
Store in a tight tin. Cookies store well for weeks.