Cantucci (Hazelnut Biscotti)
Biscotti Cookies Italian
Last updated 6/12/2012 1:12:07 AM. Recipe ID 39932. Report a problem with this recipe.
Title: Cantucci (hazelnut biscotti)
Categories: Cookies, Sliced, Ellen, Italian
Yield: 48 Servings
4 c All-purpose flour
2 c Sugar
2 ts Baking powder
6 lg Eggs; or egg substitute
4 tb Frangelico
2 ts Vanilla extract
2 ts Almond extract
2 c Hazelnuts; or chopped
Preheat oven to 350 degrees.
Mix dry ingredients (except the nuts) together in a bowl. In a
seperate bowl mix the liquids. Mix the liquids into the dry
ingredients until the dough is stiff. Do not overmix. Stir in the
Shape the dough into 2 flattish logs 3" wide and approximately 15 "
long. Place the logs on a parchment lined cookie sheet.
Bake for 20 mins. at 350.
Remove from oven and let cool to the touch. Using a bread knife,
slice the log on diagonal into 3/4" slices. Place the pieces back on
the cookie sheet, side down.
Bake again for 15" until the cookies are golden brown. (Turn slices
1/2 way thru second baking.)
Makes 4 doz. Calories: 92 Fat: 2 grams
NOTES : These are the classic hard biscotti. The best, I think. I vary
these by using anisette and anise extract....or anisette and lemon
extract in place of the Frangelico and almond extract, omitting the
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