Jared’s Baking DebutJanuary 3, 2008
Stop the presses! My boyfriend, Jared, is now a baker! When he went home for the holidays, not only did he make a 4-course Italian meal for his family, he also baked some delicious Hazelnut Biscotti. He even toasted the hazelnuts himself!
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup hazelnuts, toasted
1 egg mixed with 1 tablespoon milk
Preheat the oven to 350 degrees F. Grease one large cookie sheet.
Sift together the flour, baking powder, soda, and salt. Set aside.
In a large bowl, combine the eggs, sugar, vanilla and almond extract. Stir in the flour mixture, then add the hazelnuts. Form the dough into a ball and chill for 1 hour.
Divide the dough in half. Form each dough into a log about 12 inches long and place both on cookie sheet. Press down on log to make cookie about 1/2 inch thick. Brush cookies with egg-milk mixture. Bake for about 25 minutes. Cookies should be golden. Remove to a rack and let cool. Reduce oven to 325 degrees F.
When cool, cut cookies into 1/2-inch slices, cutting at a diagonal. Place cookies upright on the cookie sheet and return to the oven for 15 more minutes. Cookies should be completely dry. Store in sealable bags or tins.
They look like this: