Cantucci Hazelnut Biscotti
These biscotti are perfect for dipping in espresso and the sweet Italian wine Vin Santo. Since these cookies have no added shortening,
there is very little moisture.
4 cups all purpose flour 2 cups sugar 2 teaspoons baking powder 6 eggs
4 tablespoons Frangelico (Hazelnut liquor) 2 teaspoons vanilla extract
2 teaspoons almond extract 2 cups roasted hazelnuts, coarsley chopped
I have substituted 2 cups roasted chopped almonds for the and the results have been Also, I’ve been thinking about substituting 4 tablespoons of anise liquor for the Frangelico and tossing in a handful of anise seeds. Pre-heat the 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 inches wide and approximately 15 inches long. Place the logs on a buttered cookie sheet.
Bake for 20 minutes at 350. Remove from the oven and let cool to the touch. Using a bread knife, slice the log crosswise into 3/4 inch pieces.
Place the pieces back on the cookie sheet side down. Bake again for 15 minutes until the cookies are a golden brown.
Store in a tight tin. Cookies store well for weeks.
