Concoct A New Menu Cantucci Biscotti

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Cantucci Biscotti

"These are so crunchy they ought to be dunked (Coffee, Latte, Espresso, Vino, etc.). If you do not have hazelnuts, use almonds instead."

Ingredients :

four cups all-motive flour
2 cups white sugar
2 teaspoons baking powder
6 eggs
1/4 cup hazelnut liqueur
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups hazelnuts - toasted, skinned and coarsely chopped

Instructions :

Prep :	Cook : 36M	Ready in :

Mix dry ingredients (besides nuts) in a huge bowl. Mix the eggs and liquids in a separate bowl. Add beverages to the dry components gradually, mixing until dough is stiff. Do not overmix. Stir in or paintings in the nuts.
Shape dough into two rectangles 3 inches huge, 15 inches lengthy. Place on greased cookie sheet.
Bake for 20 mins at 350 stages F (175 tiers C). Remove baked rectangles from oven and let stand until cool to the touch.
Using sharp knife, slice rectangles crosswise into three/4 inch slices. Place lower back on cookie sheet, sliced facet down, and bake once more for 15 minutes or till they're golden brown. Store in airtight container. These save well for weeks.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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