Carrie’s Experimental Kitchen

Hazelnut Biscotti

Hazelnut Biscotti made with Frangelico and hazelnuts is a hard, Italian cookie that tastes even better when dunked in milk, tea, coffee or cappuccino.
 Hazelnut Biscotti made with Frangelico and hazelnuts is a hard, Italian cookie that tastes even better when dunked in milk, tea, coffee or cappuccino.
I know. You’re probably tired of my variations of biscotti, but this is the last one…well for 2012 anyway! I just love adding different nuts to biscotti and this hazelnut version brings us to Holiday Baking recipe #11. Besides, I had to find more uses for that Frangelico my brother in law gave me recently. 😉

Hazelnut Biscotti

Hazelnut Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Vanilla Extract
2 tbsp. Frangelico (hazelnut liquor)
3 Large Eggs
1/2 c. Hazelnuts, chopped
Cooking Spray

Directions:
1. In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended.
2. In a separate bowl, whisk together the eggs, Frangelico and vanilla.
3. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.
4. Next, fold in the hazelnuts.
5. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12” long log shapes and flatten down so that it is no higher than 1”.
6. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes.
7. Remove from oven and let cool, then slice diagonally into 1/2″ thick slices and put them back on the baking sheet.
8. Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving. Makes 2 1/2 dz.

 

 Hazelnut Biscotti made with Frangelico and hazelnuts is a hard, Italian cookie that tastes even better when dunked in milk, tea, coffee or cappuccino.
Try these other biscotti recipes


2 Comments

  1. Anita at Hungry Couple
    December 19, 2012 at 3:08 pm - Reply

    Nope, not tired of your biscotti yet! 🙂 Hazelnut sounds perfect.

    • Carrie's Experimental Kitchen
      December 20, 2012 at 12:27 pm - Reply

      Thanks Anita 🙂

Translate »
518 Shares
Pin501
Share
Tweet
+1
Yum17
Share