Title: Hazelnut Bread and Biscotti T>
Categories: Cookie Italian Breadmaker
Yield: 16 Servings

1 1/2	lb	Loaf:; (1 lb loaf):
1 1/2	ts	Active dry yeast; (1 t)
2 1/4	c	Bread flour; (1 1/2 c)
3/4	c	Whole-wheat flour; (1/2 c)
2	tb	Wheat germ; i omitted, (2 t)
3	tb	Nonfat dry milk powder; (2 t)
1/4	c	Sugar; plus
2	tb	Sugar; (1/4 c)
3	tb	Anise seed; or fennel seed, - (2 t)
1 1/2	tb	Wonderslim; *note, (2 t)
1	c	Water; plus
2	tb	Water; (3/4 c)
3/4	c	Hazelnuts; chopped, (1/2 c)

Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg *NOTE: The original recipe used 3 T vegetable oil (2 T).

Biscotti are twice-baked cookies - a favorite Italian dessert. They are served with cappuccino, red wine or hot chocolate, and they keep so well that you can always have a supply on hand.

Add all ingredients except the hazelnuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the

manufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic or National), add the hazelnuts. Let cool or eat warm.

To make biscotti, preheat your oven to 350 deg F. Slice cooled bread 1/2"

thick. Cut slices into fingers 1" wide. Place on baking sheet and toast for 15 - 20 min. The fresher the bread, the longer it needs to toast. Let cool and store in airtight containers or freeze.

I didn't get to make this into biscotti as it smelled so good we went ahead and ate it!! This is an *excellent* bread. Probably very good as biscotti also...maybe next time.

Entered into MasterCook II and tested for you by Reggie Dwork

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