Hazelnut & Anise Biscotti

Makes 30 biscotti

Ingredients:

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
3 large eggs
grated lemon rind from one lemon
1 cups + 2 TBS granulated sugar
1 tsp anise extract or
   2 tsp anise seeds
2 cups chopped hazelnuts, toasted
1 egg white, beaten for glaze
Fine sugar for sprinkling - optional

Directions:

Preheat the oven to 350F.

Spread the nuts onto a large baking sheet and bake for 8-10 minutes till lightly brown and toasted.  Remove from the oven and cool.

Whisk together the flour, baking powder, and salt.

In another bowl, whisk the eggs, add the sugar, lemon rind and anise extract and whisk till combined.

Add the flour mixture and mix with a wooden spoon. Dough will be sticky. Add the cooled hazelnuts.

Put a little flour on your hands and divide the dough in half.  Roll each half into a log shape.

Line a baking sheet with parchment paper.  Press each log into a 3" wide, 3/4 inch thick log.

The wider you make it, the longer your biscotti will be.  Leave room between the two logs as they will expand and puff up.

Brush each log with a beaten egg white and sprinkle with a light coating of sugar.

Bake at 350F for 25-35 minutes till firm and lightly browned on top and firm to the touch.

Let cool about 10-15 minute.  Then slice the biscotti with a serrated knife into 1/4" slices.

Put the slices back on the baking sheets and bake at 300F for 10 minutes total, turning the biscotti over after 5 minutes.  This will dry them out just enough without making them too crispy.

Cool and store in an airtight container or cookie tin.

See the photos on the Pistachio Biscotti recipe.