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Tuesday, September 12, 2006

Hazelnut Frangelico Biscotti

Hazelnut Frangelico Biscotti

Recipe By: Karen
Serving Size: 36

1 c butter softened
3/4 c sugar
2 eggs
4 tsps Frangelico
1 tsp vanilla extract
2 c +2tsp white flour unbleached
1 1/2 tsps baking powder
1/4 tsp salt
3/4 c ground hazelnuts

Preheat oven to 325ºF. Cream butter until fluffy and add sugar. Cream again until fluffy and add the eggs, beating well until mixture is smooth. Mix in Frangelico and vanilla. Combine flour, baking powder and salt in a bowl. Beat into butter mixture until just incorporated. Stir in hazelnuts.
Divide the dough into 3 equal pieces on a lightly floured board. Roll pieces into long cylinders about 1 - 1 1/2inches in diameter. Place on a baking sheet and flatten to rectangles. Bake until light brown, about 25 minutes.
Cool the rolls and slice diagonally to make 1/2 inch biscotti. Lower oven temperature to 300ºF, lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over and bake until dry, about 10 minutes. Cool and store in an airtight container.


Lemon Zest/Almond, Grand Marnier Biscotti. Substitute zest of one lemon for hazelnuts and Grand Marnier for Frangelico.
Cranberry/Almond/Grand Marnier Biscotti. Substitute dried cranberries for hazelnuts and Grand Marnier for Frangelico.
Chocolate/Almond. Substitute hazelnuts for 1/4 cup toasted sliced almonds and 3/4 cup chocolate chips. Substitute Kalhua for Frangelico.

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