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Cantucci (hazelnut Biscotti)

Yield: 48 Servings

Ingredients and directions for this recipe

4 c All-purpose flour
2 c Sugar
2 ts Baking powder
6 lg Eggs; or egg substitute
4 tb Frangelico
2 ts Vanilla extract
2 ts Almond extract
2 c Hazelnuts; or chopped
-almonds

Preheat oven to 350 degrees.

Mix dry ingredients (except the nuts) together in a bowl. In a seperate
bowl mix the liquids. Mix the liquids into the dry ingredients until the
dough is stiff. Do not overmix. Stir in the nuts.

Shape the dough into 2 flattish logs 3" wide and approximately 15 " long.
Place the logs on a parchment lined cookie sheet.

Bake for 20 mins. at 350.

Remove from oven and let cool to the touch. Using a bread knife, slice the
log on diagonal into 3/4" slices. Place the pieces back on the cookie
sheet, side down.

Bake again for 15" until the cookies are golden brown. (Turn slices over
1/2 way thru second baking.)

Makes 4 doz. Calories: 92 Fat: 2 grams

NOTES : These are the classic hard biscotti. The best, I think. I vary
these by using anisette and anise extract....or anisette and lemon extract
in place of the Frangelico and almond extract, omitting the nuts.

See also:
Previous recipe Cantonese Sweet And Sour Spam
Next recipe Cantucci Hazelnut Biscotti

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