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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This recipe for biscotti comes from Canadian cookbook author, Anne Lindsay's, Light Kitchen. After the biscotti are cooled, I sometimes drizzle melted dark chocolate over the tops, which, unfortunately, adds a few extra calories. I also have subsituted orange extract for the vanilla for a more intense orange flavour (which really goes good with the chocolate). Ingredients:
3/4 cup hazelnuts, with skins, coarsely chopped |
1 1/2 cups flour |
2 teaspoons baking powder |
2 eggs |
1/2 cup brown sugar |
2 teaspoons vanilla |
1 orange, zest of |
1 egg white |
Directions:
1. Preheat oven to 350*. In a large bowl, combine the nuts, flour and baking powder.
2. In another bowl, beat the eggs, sugar, vanilla and orange rind. Stir this into the flour mixture, forming a stiff dough.
3. Shape the dough into 2 logs, each about 1 in diameter.
4. Place on an ungreased baking sheet (I do use parchment paper-personal preference) and brush the tops with the egg white.
5. Bake 350* for 25 minutes. Let cool 5 minutes, then slice diagonally into 1/2 slices. Place slices on baking sheet.
6. Lower oven temperature to 300* and bake the cookies for 25 more minutes, until crisp and golden.
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