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Biscotti - Almond HazelnutRecipe : Biscotti - Almond Hazelnut
Procedure :
-Mary Tuohy-FMWM03B Butter for sheet 5 c Flour + flour for sheet 5 x Large eggs 2 c Sugar 1 ts Vanilla extract 1 ts Anise extract 1 ts Almond extract 1 ts Baking powder 1 ts Salt 2/3 c Almonds, coarsely chopped 2/3 c Hazelnuts, coarsely chopped* 1. Preheat oven to 325 degrees. Buter & flour large baking sheet. 2. In a large mixing bowl, beat 4 of the eggs, the sugar, vanilla, anise, & almond extracts at high speed for about 10 minutes, until the mixture forms a smooth ribbon when the beaters are lifted. 3. On a large piece of wax paper, sift flour, baking powder & salt. 4. With mixer on low speed, stir flour mixture into egg mixture. Stir in the nuts 5. Divide dough into 3 parts & shape each part into a log 9 by 2 1/3 inces. Put logs on baking sheet about 2 inches apart. Beat remaining egg and brush over logs. Bake 35-40 minutes or until golden. 6. Remove baking sheet from oven. Cool 10 minutes. Reduce oven heat to 275 degrees. Slide logs ontoa cutting board & cut int 1/4 inch slices using a sharp knife & pressing firmly to cut all the way through. Arrange slices cut side down on a baking sheet. Bake 15-20 minutes, or until lightly toasted. Transfer to a wire rack to cool. * - Hazelnuts should be roasted, skinned & coarsely chopped. ----- |
