Hazelnut Biscotti Chef John's Recipe

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Hazelnut Biscotti

"Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!"

Ingredients :

1 cup skinned, toasted hazelnuts
1 cup white sugar
1/2 cup unsalted butter
1/4 cup hazelnut liqueur
3 eggs
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 350 degrees F (180 degrees C).
Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.