Title: Cantucci (Hazelnut Biscotti)
Categories: Cookie Sliced Blank Italian
Yield: 48 Servings

4	c	All-purpose flour
2	c	Sugar
2	ts	Baking powder
6	lg	Eggs; or egg substitute
4	tb	Frangelico
2	ts	Vanilla extract
2	ts	Almond extract
2	c	Hazelnuts; or chopped almonds

Preheat 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" wide and approximately 15 " long. Place the logs on a parchment lined cookie sheet.

Bake for 20 mins. at 350.

Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into 3/4" slices. Place the pieces back on the cookie sheet, side down.

Bake again for 15" until the cookies are golden brown. (Turn slices over 1/2 way thru second baking. )

Makes 4 doz. Calories: 92 Fat: 2 grams

NOTES : These are the classic hard biscotti. The best, I think. I vary these by using anisette and anise extract....or anisette and lemon extract in place of the Frangelico and almond extract, omitting the nuts. Posted to MM-Recipes Digest V4 #6

Recipe by: from "Cucina Rustica" by Viana La Place & Evan Kleiman

previous

next