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Hazelnut Biscotti
1 cup hazelnuts
1/4 pound unsalted butter -- at room temperature
1 cup sugar
1 large lemon, -- zest only
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour (+2 Tbsp.)
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350º. Spread the hazelnuts on a baking sheet
and toast
in the
oven for 8 to 10 minutes, until fragrant. Place
the toasted nuts in a
dishtowel and rub them together to remove
some of the skin. Coarsely chop and set
aside. In a
large bowl,
using a hand held mixer, beat the butter at medium speed
until soft
and creamy. Add the sugar and lemon zest and beat
until the mixture is
very light
and fluffy, about 2 minutes. Beat in the
eggs, one at a time, and then
beat in the
vanilla. In a medium bowl,
toss the flour, baking powder and salt.
Gradually add
the flour mixture to the butter mix, beating on low speed until a
smooth dough forms. Using a wooden spoon, work in the hazelnuts
until evenly
distributed.
Divide the dough in half. With lightly floured hands, form the dough
into two ten
by 2 inch logs. Place the logs on an ungreased baking
sheet, at least
2" apart.
Bake for thirty minutes or until the logs are
set and golden brown.
Remove from
oven and cool on the baking
sheet for fifteen minutes. Using a
serrated knife and
a sawing motion, carefully cut the logs into 1/2" diagonal slices.
Arrange the slices, cut sides down and close together, on 2 baking
sheets. Bake the
biscotti on the
top and middle racks of the oven for
8 to 9 minutes, or until lightly
browned. Turn the biscotti over, switching
the position of the baking sheets in the
oven. Continue
baking until lightly browned on the other side, about 9 minutes longer.
Cool completely on the baking sheets.
   
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