Hazelnut Almond Biscotti

Name: Hazelnut Almond Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: about 2 dozen.
Ingredients: 2 large eggs; 3/4 cup sugar; 2 teaspoons vanilla extract; 3/4 teaspoon almond extract; 1-2/3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup chopped hazelnuts, toasted; 1/4 cup sliced almonds, toasted

Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona

Ingredients

2 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped hazelnuts, toasted
1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).
Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment paper-lined baking sheet. Bake until golden brown, about 20 minutes.
Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down.
Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 cookie: 89 calories, 3g fat (0 saturated fat), 16mg cholesterol, 57mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Hazelnut/Almond Biscotti in Taste of Home Christmas Annual 2016