Hazelnut Biscotti
1 c Hazelnuts (about 4 oz) 1/4 lb Butter, unsalted, room temp 1 c Sugar 1 lg Lemon, grated zest of 2 Eggs 1 t Vanilla extract 2 c All purpose flour, Plus 2 Tbsp 1 ts Baking powder
Ingredients
- 1c hazelnuts (about 4 oz)
- 1/4lbbutter, unsalted, room temp
- 1c sugar
- 1lg lemon, grated zest of
- 2eggs
- 1t vanilla extract
- 2c all purpose flour,
- 1/4ts salt
Directions
- 1
1 c Hazelnuts (about 4 oz) 1/4 lb Butter, unsalted, room temp 1 c Sugar 1 lg Lemon, grated zest of 2 Eggs 1 t Vanilla extract 2 c All purpos
- 2
It was really good
- 3
Preheat oven to 350-F
- 4
Spread the hazelnuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant
- 5
Place the nuts in a dish towel and rub them together to remove some of the skin
- 6
Coarsely chop the hazelnuts and set aside
- 7
In a large bowl, using a hand-held electric mixer, beat the butter at medium speed until soft and creamy
- 8
Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about 2 minutes