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Hazelnut Biscotti

This is the easiest most delicious biscotti recipe I have ever prepared. Dangerously so. I can see this becoming a weekly indulgence.

You can find the recipe at this week’s hosts: Homemade and Wholesome and Baking and Boys.

I purchased some chopped hazelnuts at the store and toasted them in a 350 degree oven for 4-5 minutes. Then I stirred the dry ingredients in a bowl: flour, baking soda, and salt. The wet ingredients were stirred in another bowl: eggs, liqueur (I used rum because I didn’t have any Frangelico), vanilla, and sugar. The dry ingredients are added to the wet and mixed with a wooden spoon. Last the toasted nuts are added just until combined.

This very sticky dough is formed into two logs about 12 inches long each. I baked the logs for exactly 35 minutes at 300 degrees F.

After cooling for a bit, I cut the logs into 1/2 inch slices. I baked them a second time on a cooling rack for about 11 minutes at 300 degrees F. This is a neat trick that keeps air circulating around the whole cookie without having to flip them over.

For a finishing touch I melted 3 ounces of semi-sweet chocolate chips with 1/2 teaspoon of shortening in the microwave. I used a fork to drizzle the melted chocolate over the biscotti.

The verdict is that these biscotti are FABULOUS. Gobbled right up. I am already thinking about making another batch tomorrow. The add-ins seem endless. You can use any nut you like. Dried fruit seems to be a must try. Different liqueurs. More chocolate. These are so good and so easy! Perfectly crunchy and calling out to be dipped in a cup of tea.

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