|Categories:||Cookies, Quick & Easy, For Kids, Vegetarian|
|Keywords:||cookie, Biscotti, hazelnut|
|Serves:||Makes 40 Biscotti|
|1 c||roasted hazelnuts (coarsely chopped)|
|1 tsp||vanilla extract|
|1/2 tsp||hazelnut oil (not extract)|
|3 1/2 c||all purpose flour|
|1 tsp||baking powder|
|1/2 tsp||baking soda|
Pinched by luschwa, and 35 more.
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DirectionsBefore we start,
First: I must let you all know. PLEASE DO NOT USE SELF RISING FLOUR. They will Rise way too much and be ruined.
Second: If you do not know how to cut biscotti, and desire the traditional shape, I reccomend you watch a tutorial video how to cut, If my instructions do not provide enough detail.Spread Hazelnuts among a cookie sheet (Not Greased) bake uncovered at 350 degrees, Flipping and Stirring every 5 minutes, until Golden and aromatic (15 Mins in my oven) then allow to cool before choppingIn large bowl, beat sugar and butter until light and fluffy. add Vanilla and Hazelnut oil and mix until combined.Mix in eggs 1 at a time until combined.Sift together Flour, Baking Powder and Baking Soda, then add in 3 separate additions.After Flour is Fully Combined. Gently Fold in your Chopped Hazelnuts.Place dough on lightly floured Surface, and Kneed for 2-3 minutes (More on the 3 side for me) until the dough holds together, and Hazelnuts are evenly distributedDivide dough in half, On one side of an ungreased cookie sheet, Shape half the dough into roughly a 10x3 rectangle (Almost a loaf shape), Making sure to keep the edges round. Repeat with the Other half of the dough on another sheetBake 20-25 Mins until the center is firm to the touch, and cool on the cookie sheet for about 15 mins. Invert to a cutting board and Cut into Half inch slices.Place your slices (Cut side Down) on another ungreased cookie sheet. and Bake for 15 mins until crisp and light golden in color. IMMEADIATLY remove and place on a wire rack. Allow the cookie sheet used to cool before repeating with the other half of the doughServe with a Hot cup of Coffee and Enjoy :)