Hazelnut Biscotti with Frangelico
Baking and Desserts • Italian
Description
Hazelnut Biscotti with Frangelico
Ingredients
- Wheat Flour 10 oz
- Brown Sugar 5 oz
- Baking Powder ½ teaspoon
- Butter 0 oz
- Farm fresh eggs 2 pieces
- Hazelnut 5 oz
- Orange zest 2 teaspoons
- Ground Coffee 3 tablespoons
- Frangelico Liqueur 2 teaspoons
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Line 2 baking sheets with parchment paper. In a food processor, combine the flour, sugar (leaving 0.5 teaspoons), baking powder, and a pinch of salt, and mix for 2 seconds. Add the finely chopped butter and mix again. Add the eggs and mix until smooth.
Step 2
Transfer the dough to a floured surface and fold in the roughly chopped nuts and zest. Divide the dough into 2 parts and roll each into a long log, about 20 cm. Place on the baking sheet and sprinkle with the remaining sugar. Slightly flatten the logs and bake for 20 minutes until golden. Reduce the temperature to 320°F.
Step 3
Cut the logs into 1 cm pieces diagonally. Wrap in parchment paper and arrange in a single layer on the baking sheet. Return to the oven for 20-25 minutes. Let cool.
Step 4
Pour hot coffee into small cups and add Frangelico liqueur. This amount is for one serving. Serve with the cooled biscotti.
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