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| Home -> [Biscotti, Cereals, Cookies & Bars, Desserts] -> [Oregon hazelnut biscotti Recipe] |
Oregon hazelnut biscotti
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Biscotti, Cereals, Cookies & Bars, Desserts |
Rating: |
0 |
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Ingredients:
| 1
| cup | Roasted Oregon hazelnuts | | | -- coarsely chopped | | 4
| oz | Unsalted butter, softened | | 3/4
| cup | Sugar | | 2
| | Eggs | | 1
| tsp | Vanilla | | 1 1/2
| tbsp | Hazelnut liqueur | | | -OR- amaretto | | 2
| cup | Flour | | 2
| tsp | Double-acting baking powder | | 1/4
| tsp | Salt |
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Procedures:
| 1 | In a large bowl, cream together the butter and sugar. | | 2 | Add eggs, vanilla and liqueur, and blend well. | | 3 | In separate bowl, combine the flour, salt and baking powder. | | 4 | Add the hazelnuts to the egg mixture, then add the flour and stir until just blended. | | 5 | On a floured surface, roll the dough into a cylinder 1-? in diameter by 12". | | 6 | Place the dough on a cookie sheet and bake in 325 oven for about 25 minutes. | | 7 | Allow to cool for 5 minutes. | | 8 | Diagonally slice the roll into ?-inch cookies, and place face side up on the cookie sheet. | | 9 | Bake for 10 minutes. | | 10 | Allow to cool overnight. | | 11 | Serve with espresso or a full-bodied red wine. | | 12 | * cookfdn brings you this recipe with permission |
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