Hazelnut Biscotti

Ingredients

• 1 ½ cups flour, plus 1/4 cup for kneading
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup sugar
• ¼ cup, plus 1 tablespoon, unsalted butter, melted
• 2 tablespoons hazelnut liqueur or brandy
• ½ cup hazelnuts, lightly toasted, skinned and coarsely chopped
• 2 eggs

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    193 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 3 grams protein; 43 milligrams cholesterol; 67 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One dozen cookies

Preparation

1. Preheat the oven to 350 degrees. Sift together the flour, baking powder and salt. Set aside. Combine the sugar, 1/4 cup butter, liqueur, nuts and eggs in a large mixing bowl. Add the flour mixture and beat until smooth. Line a baking sheet with parchment paper. Brush lightly with the remaining butter. Set aside.
2. Sprinkle the 1/4 cup of flour on a flat surface. Knead the dough for 5 minutes. Shape the dough into 2 6-by-2 1/2-inch logs. Place on the baking sheet. Bake until golden, about 25 minutes. Cool on a rack.
3. Cut the loaf crosswise into 1-inch slices. Place the slices, cut side up, on the baking sheet. Bake for 20 minutes. Turn once after 10 minutes. Cool and store in a airtight container.

1 hour