Almond and Hazelnut Biscotti

Name: Almond and Hazelnut Biscotti
Yield: Makes about 60 biscotti
Cuisine: Italian
Ingredients: 3 ounces (about ¾ cup) whole unblanched almonds; 1 teaspoon ground cinnamon; ⅓ cup honey; 3 ounces (about ¾ cup) whole unblanched hazelnuts; 2 ounces (about ½ cup) whole unblanched hazelnuts, finely ground in the food processor; 2 ounces (about ½ cup) whole unblanched almonds, finely ground in the food processor; ½ teaspoon baking soda; 1 teaspoon baking powder; ⅓ cup water (in a 1-cup glass measuring cup); 2 cups all-purpose flour; ⅔ cup sugar

Preparation info

Makes about
60
biscotti

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This combination works particularly well and makes nutty, fragrant biscotti. Of course you may also make them with all hazelnuts or all almonds.

Don’t be confused by the two quantities for each nut in the ingredient list. The first is for ground nuts, the second for whole ones.

Ingredients

2 cups all-purpose flour
⅔ cup sugar
2 ounces

Europe
Americas
Italy
United States
Dessert
Vegetarian
Mediterranean
Cookies

Method

Set a rack in the middle level of the oven and preheat to 350 degrees.
In a large bowl, combine the flour, sugar, ground nuts, baking powder, baking soda, and cinnamon; stir well to mix. Stir in the whole nuts.
Pour the honey into the water i