Almond and Hazelnut Biscotti

This recipe was developed for a commercial bakery, it’s a bit different than traditional recipes in that it contains butter, which yields a less brittle biscuit.  Feel free to substitute other nuts or dried fruit to this recipe, or omit the nuts altogether.  Drizzle or dip with a little chocolate for a special treat.

 

 

Almond and Hazelnut Biscotti

 

1/2 Lb. Butter, softened

3 Cups sugar

8 Eggs

8 1/2 Cups flour

1 Tbsp. Baking powder

1/4 Cup brandy

2 Tbsp. vanilla

1 Cup hazelnuts

1 Cup almonds

 

Beat the butter with the sugar until fluffy.  Beat in the eggs, one at a time, until smooth.  Mix the flour and baking powder, and fold the flour mixture in to the eggs alternately with the brandy and vanilla.  Work the nuts into the dough and transfer the dough onto a floured work surface.  Shape the dough into a roll roughly 1″ high and 6″ wide.  Transfer the roll onto a parchment lined baking sheet and bake at 350 degrees for 25 minutes.  Allow the roll to cool, then slice on an angle into 1/2″ cookies.  Spread the cookies out on the baking sheet and bake until dry and golden, about 15 – 20 minutes.

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