Italian Biscotti

[Guest guest]

Italian Biscotti

 

3 large eggs

3/4 cups of sugar

2 1/2 tablespoons of butter, melted

1 tablespoon of grated orange zest

1 tablespoon vanilla

2 cups plus 1 tablespoon of all purpose flour

1 teaspoon baking soda

2/3 cup whole hazelnuts

1/3 cup unblanched whole almonds

 

Preheat your oven to 350 degrees. Lightly grease 2 cookie sheets. In

a large bowl, beat the eggs and sugar with a wire whisk until thick

and pale yellow. Whisk in butter, orange zest, and vanilla and mix

well. Sift the flour and baking soda together and stir into the egg

mixture, mixing well. Stir in the nuts. The dough will be sticky.

Using 2 spoons, divide the dough in half and place half the dough on

a greased cookie sheet. Shape it into a flat loaf 10 inches long and

4 inches wide, tapering it slightly at the ends. Repeat with the

remaining dough. Bake for 20 minutes, or until firm to the touch.

Remove from the oven and let cool for 3-4 minutes. Transfer the

loaves carefully to a cutting board and cut the loaves on the

diagonal into 1/2- inch slices. Place the cookies back in the oven

and bake until the side is brown and toasty, then turn the cookie to

the other side to get brown and toasty. Remove from oven and cool on

cookie rack. Transfer the cookies to a rack to cool. They will keep

in an airtight container for up to a month.