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Hazelnut (or Almond) Biscotti

Author/Submitted by: Recipe from "Pacific Northwest Palate"
Servings: 1
Categories: Biscotti / Cookies / Desserts / Nuts

1  Cup  sugar
1/2  Cup  unsalted butter melted
2  Tsp  (or 3 tsp) ground cinnamon
2  Tbs  vanilla extract
1  Tsp  coarse salt
3    eggs
1  Cup  almonds or hazelnuts --coarse chop
2 3/4  Cups  flour
2  tsp  baking powder
    powdered sugar

In a mixer blend together butter, sugar, cinnamon, vanilla and salt. Add eggs one at a time until mixture is light and fluffy. Stir in nuts. Sift together four and baking powder. Stir into sugar mixture. Chill at least 2 to 3 hours. Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet. Bake at 350 for 25 minutes. Remove from oven and let cool. Cut loaves in 1 inch diagonal slices. Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted. Sprinkle with powdered sugar. Store in an air thight container. These will last a long time if you can keep from eating them.

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