Cooking Recipe Oregon Hazelnut Biscotti

Recipe Ingredients

1 c Roasted Oregon hazelnuts coarsely chopped

4 oz Unsalted butter; softened

3/4 c Sugar

2 Eggs

1 ts Vanilla

1 1/2 tb Hazelnut liqueur

-OR- amaretto

2 c Flour

2 ts Double-acting baking powder

1/4 ts Salt

Directions

In a large bowl, cream together the butter and sugar. Add eggs,
vanilla and liqueur, and blend well. In separate bowl, combine the
flour, salt and baking powder. Add the hazelnuts to the egg mixture,
then add the flour and stir until just blended. On a floured surface,
roll the dough into a cylinder 1-3/4" in diameter by 12". Place the
dough on a cookie sheet and bake in 325 oven for about 25 minutes.
Allow to cool for 5 minutes. Diagonally slice the roll into 1/2 ~inch
cookies, and place face side up on the cookie sheet. Bake for 10
minutes. Allow to cool overnight.

Serve with espresso or a full-bodied red wine.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board