How to Make Snickerdoodle Biscotti

Hazelnut Biscotti

Recipe development and photography by laura kasavan.

Recipe Summary Hazelnut Biscotti

Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!

Ingredients | Snickerdoodle Biscotti

1 cup skinned, toasted hazelnuts

1 cup white sugar

½ cup unsalted butter

¼ cup hazelnut liqueur

3 eggs

3 cups unbleached all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup mini semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F (180 degrees C).

Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.

Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.

Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

Info | Snickerdoodle Biscotti

Servings: 18 Yield: 3 dozen

TAG : Hazelnut Biscotti

Desserts, Cookies, Nut Cookie Recipes, Hazelnut,