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Hazelnut Biscotti

Food Network Canada
YIELDS
40 servings

Perfect partner for a big cup of coffee!

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Ingredients

1 ½
cups and 2 tbsp. all purpose flour (405 ml)
tsp baking powder (10 ml)
pinch salt
grated zest of ½ orange
tsp espresso powder
1
cup sugar (250 ml)
cup grape seed oil (75 ml)
3
large eggs
1
tsp pure vanilla extract (5 ml)
1
cup toasted hazelnuts, skins removed (250 ml)
Butter, for brushing baking tray
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Directions

Step 1

Preheat oven to 325 degrees F.

Step 2

Line a large baking sheet with parchment. Brush the parchment with butter.

Step 3

Sift flour, baking powder, espresso powder and salt into a medium bowl. Add hazelnuts.

Step 4

In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth. Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well.

Step 5

Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches – they will spread out as they bake.

Step 6

Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into ½-inch slices. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp. Makes about 40 cookies.

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