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Biscotti alla Nocciole (Hazelnut Biscotti)
From the kitchen of Janet Leister and Daniele Barbero
2 cups flour
1 1\2 teaspoons baking powder
1\2 teaspoon salt
3\4 cup sugar
1\2 cup butter
1 teaspoon pure vanilla extract
1 cup toasted hazelnuts
Pulse hazelnuts in a food processor or coarsely chop by hand.
Combine dry ingredients in a bowl. Cream together softened
butter and sugar. Add eggs one at a time and the vanilla.
Add flour and mix until it forms a dough. Cover a baking
sheet with foil. Form dough into a log about 3" wide on the
foil and round the top.
Bake at 350 degrees for 25-30 minutes, or until light golden
brown. Allow to cool and cut diagonally into 1\2 inch slices.
Yields 12 biscotti.
From the upcoming book Cucina Piemontese: Heirloom Recipes from Northern Italy.