|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
2 dozen |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
8 oz. hazelnuts
2 oz. almonds
4 cups unbleached all-purpose flour
2 tbsp. baking powder
1 tsp. cinnamon
5 eggs
4 oz. butter, melted and cooled
2 cups sugar
1-1/2 tsp. lemon zest
4 oz. semisweet chocolate
1 tbsp. oil
|
Directions:
|
Grind the nuts in 2 batches - 1/2 fine grind and 1/2 course grind (to roll biscotti in later).
Wisk eggs with sugar until frothy; stir in butter and lemon zest. Sift dry ingredients and add to fine ground nuts, then add egg mixture to dry mixture. Shape dough into 2 logs and bake at 350°F for 25 minutes. Cool and slice 1/4-inch thick. Bake at 250°F until dry. Melt chocolate with oil. Dip one end of each cookie in chocolate and roll in coarse nuts.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
