About this recipe:These hazelnut biscuits are twice-baked, just like traditional biscotti. They are crunchy and slightly sweet, designed to be dunked into coffee. Feel free to substitute in almonds, if you prefer.
Makes: 36 biscotti
500g plain flour
400g caster sugar
2 teaspoons baking powder
4 tablespoons hazelnut liqueur
2 teaspoons vanilla extract
2 teaspoons almond extract
275g hazelnuts, toasted, skinned and coarsely chopped
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Mix dry ingredients (except hazelnuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
Shape dough into two loaves 7.5cm wide, 37.5cm long. Place on greased baking tray.
Bake for 20 minutes at 180 C / Gas 4. Remove loaves from oven and let stand until cool to the touch.
Using sharp, serrated knife, slice the loaves diagonally into 1.75cm thick slices. Place back on baking tray, sliced side down and bake for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.