and then it's up the hill to Grandma's house. This recipe is quite tasty.
I make Hazelnut Biscotti every year and yet I never have a recipe I use
every year. I just look one up on the internet and GO. Anyone have any TNT
Biscotti recipes that they use year after year?

Lynne

Hazelnut Biscotti & Cookies

4 cups flour
2 cups sugar
2 teaspoons baking powder
6 eggs
4 tablespoons Frangelico (hazelnut liquer, 50 mL)
2 teaspoons vanilla extract
2 teaspoons almond extract
2 1/4 cups slivered almonds or chopped roasted hazelnuts

Preheat oven to 350. Mix dry ingredients, except nuts, in a bowl. In a
seperate bowl, mix together liquids. Mix the liquids into dry ingredients
until dough is stiff. Stir in nuts, reserving 1/4 cup.

For Biscotti: Seperate dough into two equal halves. Take a baking pan and
butter it well. Take each half and form it into a log on a baking sheet.
Place the other half on another well buttered baking sheet. Sprinkle
remaining nuts on biscotti and pat in. Bake for 25 minutes. Let cool
completely. Slice diagonally into 1 inch wide peices, place back on cooking
sheet, on their sides. Bake another 15-20 minutes. Store in a tight tin and
they'll stay a few
weeks ago.

For Cookies: Butter a mini muffin pan. Place about one tablespoon of dough
into each hole. Sprinkle almonds on top of cookies and pat in. Stick one
almond slice into atleast one cookies so that it is pointing up. Bake for 15
minutes, until the almond slice that is sticking up is brown at the tip. The
cookies won't stay as long as the biscotti, but they taste great.

Note: If you wish to change the flavour of your biscotti and cookies, simply
experiment with different liquers and extracts.

King's Crown wrote:
> and then it's up the hill to Grandma's house. This recipe is quite tasty.
> I make Hazelnut Biscotti every year and yet I never have a recipe I use
> every year. I just look one up on the internet and GO. Anyone have any TNT
> Biscotti recipes that they use year after year?
>
> Lynne

I bake these every year. I also have a chocolate biscotti recipe, but
these are better:

*Almond Biscotti*

1 1/3 C Almonds (unblanched)
2 3/4 C Flour
1 2/3 C Sugar
1/2 tsp Salt
1 tsp Baking powder
4 eggs
1 tsp Anise
1 tsp vanilla
grated zest of 1 grapefruit

Toast almonds for 10-15 minutes at 350°. Sift dry ingredients into mixing
bowl. Lightly beat eggs and vanilla. Add to dry ingredients, along with
almonds, anise, and zest. Mix well by hand. Do not overbeat; dough will
be sticky and lumpy. Shape into 3 "logs", bake on greased cookie sheet or
ungreased parchment at 350° for 35 minutes. [the parchment works better]
Slice into 3/4" slices with serrated knife while still warm but not hot.
Bake again at 300° for 10 minutes.

notes: I don't bother to toast the almonds anymore because they get toasted
enough in the second baking.