Hazelnut Biscotti

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  • Yields: about 78 cookies
  • Prep: 25 mins
  • Cool: 15 mins
  • Bake: 45 mins 325°F
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Hazelnut Biscotti
Ingredients
2 3/4
1 1/2
teaspoons baking powder
1
teaspoon salt
1 1/2
cups sugar
2
eggs
6
tablespoons butter, melted
1 1/2
teaspoons finely shredded orange peel (optional)
1
cup coarsely chopped hazelnuts (filberts)
Directions
  1. Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. In a large bowl stir together the flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, orange peel; stir until combined. Stir in hazelnuts (dough will be crumbly). Use your hands to knead the dough until it comes together.
  2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long roll. Place rolls about 3 inches apart on prepared cookie sheets; flatten rolls slightly until about 1 1/2 inches wide. Bake for 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool for 15 minutes.
  3. Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire rack and let cool.
From the Test Kitchen
Make-Ahead Directions:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Almond Biscotti:

Prepare as directed, except substitute 1 cup chopped almonds for the hazelnuts.

Pistachio Biscotti:

Prepare as directed, except substitute lemon peel for the orange peel and 1 cup chopped pistachios for the hazelnuts.

Cashew-Chocolate Biscotti:

Prepare as directed except omit the orange peel and substitute 1/2 chopped cashews and 1/2 cup finely chopped bittersweet chocolate for the hazelnuts.

Nutrition Facts (Hazelnut Biscotti)
    Per serving:
  • 45 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 12 mg chol.,
  • 40 mg sodium,
  • 7 g carb.,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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