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| These crisp, dry Italian cookies are delicious dipped in coffee or dessert wine. |
| 1 1/2 cups shelled hazelnuts |
| 2 1/2 cups all-purpose flour |
| 1 tablespoon grated orange zest |
| 3 large eggs, plus 2 large egg yolks |
| 1 teaspoon pure vanilla extract |
| 1. Heat oven to 350°. Spread hazelnuts on a baking sheet and toast 10 to 15 minutes, until they |
| give off a nutty aroma and skins begin to blister. Shake pan occasionally. Let cool, then rub nuts |
| vigorously between a kitchen towel to remove most of the skins. Coarsely chop half of them; set all |
| 2. In the bowl of an electric mixer, combine flour, sugar, baking powder, anise seeds, zest, and |
| salt. Beat together eggs, yolks, and vanilla. Add to dry ingredients, and mix until a sticky dough is |
| formed. Work in chopped and whole nuts. |
| 3. Turn out onto a well-floured board, and divide into two portions. With floured hands, roll into logs |
| about 12 inches long, and transfer to a greased and floured baking sheet. Bake until golden brown |
| and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool |
| enough to handle. Reduce oven temperature to 275°. |
| 4. Using a serrated knife, slice logs on an angle into bars about 1/2 inch thick. Return to cookie |
| sheet cut side up, and bake until lightly toasted and hard, 15 to 20 minutes. Let cool completely. |
| Biscotti will keep for several weeks in an airtight container. |
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Barrington
Software Incorporated