Crunchy wedges of hazelnuttiness; delicious when dipped in your cup of coffee.
Ingredients: 3 eggs, 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup finely chopped hazelnuts, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder.
Instructions: Preheat oven to 350 degrees. Grease and flour a baking sheet. In a large bowl, beat eggs with oil; add sugar and continue beating until mixture is thick and pale, about 5 minutes. Fold in chopped hazelnuts.
Sift flour with baking powder. Add to egg mixture and mix well. Shape dough into 2 logs about 3 x 10 inches. Arrange on cookie sheet. Using a wet spatula, flatten top and smooth sides of logs.
Bake 25-30 minutes until golden. Remove from oven and lower oven temperature to 300 degrees. Let logs cool on baking sheet about 10 minutes. Cut into 1/2 inch slices using serrated knife.
Arrange slices flat on cookie sheet and bake 15 minutes longer, until surface is dry and crisp. Transfer cookies to wire racks and let cool. Store in airtight container.
Makes 3 dozen biscotti.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.
Cookies Rule!!!
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