Ingredients
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2 large eggs
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1/2 cup sugar
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1 tablespoon Frangelico Liqueur OR 1 teaspoon pure vanilla extract
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2 cups all purpose flour
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1-1/2 teaspoon baking powder
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1/4 teaspoon salt
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2/3 cup hazelnuts
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Vegetable cooking spray
Directions
- Preheat oven to 375.
- Roast hazelnuts on a baking sheet for three to five minutes, or until fragrant. Keep an eye on them, making sure they don't burn! Place roasted hazelnuts onto a clean kitchen towel and rub them gently so that the skin falls off. Cut hazelnuts into small pieces and set aside.
- Beat eggs with an electric mixer at medium speed, until foamy. Gradually add sugar, beating at high speed until mixture thickens. Add liqueur, beating until combined.
- In a separate bowl, combine flour, baking powder and salt. Fold egg mixture into the dry ingredients. Once almost combined, fold in hazelnuts. Turn dough onto a work surface and pull dough together. Form dough into a ball and cover and chill for 30 minutes.
- Remove chilled dough and divide it into three even portions. Shape each portion into eight inch long rolls and place them onto a greased baking sheet.
- Bake biscotti for 20 minutes. Remove to cool. Cut biscotti diagonally into 1/2 inch thick slices. Lay them flat onto a cookie sheet and continue to bake them for five minutes. Turn slices over and bake for an additional five minutes. Remove to cool and enjoy by dunking them into your favourite cup of coffee or have the kids dunk them in a cold glass of milk. Enjoy!
