Hazelnut Biscotti

By LoriCaputo

Ingredients

• 2 eggs 2
• 3/4 cup granulated sugar 175 mL
• 1/2 cup CRISCO® Vegetable Oil 125 mL
• 1 tbsp grated lemon zest 15 mL
• 1 tsp vanilla 5 mL
• 2 cups ROBIN HOOD® All Purpose Flour 500 mL
• 1/3 cup ground hazelnuts 75 mL
• 1 1/4 tsp baking powder 6 mL
• 1/4 tsp salt 1 mL
• 1 cup coarsely chopped hazelnuts 250 mL

Preparation

Step 1

Preheat oven to 350 F (180 C). Grease a cookie sheet.

Beat first five ingredients together until smoothly blended.

Combine flour, ground hazelnuts, baking powder and salt. Add to egg mixture, stirring until blended. Add chopped nuts. Mix well with hands until dough is smooth and holds together.

Divide dough in half. Shape each half into a log about 6 inches (15 cm) long. Place on prepared cookie sheet about 4 inches (10 cm) apart. Flatten logs to 3 inches (8 cm) wide, leaving top slightly rounded.

Bake for 30 minutes or until light golden. Remove from oven. Cool on rack 15 minutes. Transfer to cutting board. Cut into ½ inch (1 cm) thick slices. Arrange on cookie sheet. Return to oven and bake 10 minutes. Turn slices over and bake for 5-10 minutes longer or until golden and crisp. When cool, store in airtight container at room temperature for up to 2 weeks.

Tip

Replace hazelnuts with almonds.

To keep biscotti perfect for dipping in coffee, store in airtight container at room temperature, not in the refrigerator as the cookies will pick up moisture. Also, be sure biscotti are completely cool before packaging.