Hazelnut (Or Almond) Biscotti

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1/2 cup	99g / 3.5oz	Unsalted butter melted
2 teaspoons	10ml	Ground cinnamon - (or 3 tsp)
2 tablespoons	30ml	Vanilla extract
1 teaspoon	5ml	Coarse salt
3		Eggs
1 cup	93g / 3.3oz	Almonds or hazelnuts --coarse chop
2 3/4 cups	171g / 6oz	Flour
2 teaspoons	10ml	Baking powder
		Powdered sugar

Recipe Instructions

In a mixer blend together butter, sugar, cinnamon, vanilla and salt. Add eggs one at a time until mixture is light and fluffy. Stir in nuts.

Sift together four and baking powder. Stir into sugar mixture. Chill at least 2 to 3 hours.

Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet. Bake at 350 for 25 minutes.

Remove from oven and let cool. Cut loaves in 1 inch diagonal slices. Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted. Sprinkle with powdered sugar. Store in an air tight container. These will last a long time if you can keep from eating them.

Source:
Recipe from "Pacific Northwest Palate"

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