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Cantucci Biscotti |
"These are so crunchy they need to be dunked (Coffee, Latte, Espresso, Vino, and many others.). If you don't have hazelnuts, use almonds alternatively."
Ingredients :
- 4 cups all-motive flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 6 eggs
- 1/4 cup hazelnut liqueur
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2 cups hazelnuts - toasted, skinned and coarsely chopped
Instructions :
Prep : | Cook : 36M | Ready in : |
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- Mix dry substances (except nuts) in a huge bowl. Mix the eggs and drinks in a separate bowl. Add beverages to the dry substances step by step, blending till dough is stiff. Do now not overmix. Stir in or paintings in the nuts.
- Shape dough into rectangles 3 inches huge, 15 inches lengthy. Place on greased cookie sheet.
- Bake for 20 mins at 350 tiers F (one hundred seventy five stages C). Remove baked rectangles from oven and allow stand till cool to the touch.
- Using sharp knife, slice rectangles crosswise into three/four inch slices. Place lower back on cookie sheet, sliced side down, and bake once more for 15 minutes or until they are golden brown. Store in airtight field. These shop well for weeks.
Notes :
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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