Hazelnut Biscotti

재료

1 c hazelnuts

1 stick unsalted butter, room temp

1 c sugar

grated rind of 1 lemon

2 eggs

1 tsp vanilla

2 c plus 2 tbsp flour

1 tsp baking powder

1/4 tsp salt

방향

Preheat oven to 350.

Toaste hazelnuts 10 minutes. Place nuts in tea towel & rub to remove some skin. Coarsely chop & set aside.

With mixer beat butter medium speed until creamy.

Add sugar & lemon beat about 2 minutes. Beat in eggs one at a time then beat in vanilla.

In big bowl toss flour, baking powder & salt. Gradually add flour mixture to butter, beating on low til smooth dough forms. With wooden spoon work in nuts.

Divide dough in 1/2 form into 2 10x2" rectangular logs. Place logs on ungreased sheet, 2" apart.

Bake 30 minutes.

Remove, let cool 15 minutes.

Cut into 1/2 diagonal slices. On 2 sheets put cut side down. Bake on top & middle racks.

Turn biscotti over switch position in oven 8-9 minutes longer. Cool on sheet.

*NOTE: make 3 not 2.