Hazelnut Biscotti with Frangelico

Baking and Desserts | Italian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Hazelnut Biscotti with Frangelico

Ingredients

Wheat Flour - 7.6 oz
Brown Sugar - 5.8 oz
Baking Powder - ½ teaspoon
Butter - 2.1 oz
Farm fresh eggs - 2 pieces
Hazelnut - 5.3 oz
Orange zest - 2 teaspoons
Ground Coffee - 3 tablespoons
Frangelico Liqueur - 2 teaspoons

Step by Step guide

Step 1

Preheat the oven to 356°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.