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Italian   -   Hazelnut Biscotti   adapted from unknown

  • 4 Cups Flour
  • 2 Cups Sugar
  • 2 Teaspoons Baking Powder
  • 6 Medium Eggs
  • 4 Tablespoons Franjelico -- (hazelnut liquer)
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Almond Extract
  • 2 Cups Roasted Hazelnuts -- chopped
Directions Mix all dry ingredients except nuts together. In separate bowl mix liquids. Pour liquids ito dry ingedients and mix until dough is stiff. Stir in nuts. Shape dough into two flattish logs, 3" wide & 15" long. Place on greased cookie sheet. Bake at 350* 20 minutes. Remove from oven and let cool to touch. Slice logs crosswise into 3/4" pieces. Place back on cookie sheet, cooked side down. Bake again for 15 minutes, 350* until golden brown.
For anise biscotti substitute 4 tabs anise liquer for franjelico and handful of anise seeds instead of nuts.
Serves 10
Time to Make 0:00

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