Hazelnut Biscotti



2/3 c. toasted hazelnuts, coarsly chopped

1 2/3 c. flour

1/2 tsp. baking soda

1/4 tsp. salt

2 large eggs

2 tsp. hazelnut liqueur (Frangelico or brandy)

1 tsp. vanilla extract

3/4 c. sugar



Center a rack in the oven and preheat to 350F. Line a baking sheet with

parchment.



To prepare nuts . Blanch hazelnuts with 3 T. baking soda in 2 cups of

boiling

water, and boil for 3-5 minutes, until water turns black. Pour the nuts into



a

colander and run under cold water. Slip off the skins; pat the nuts dry on a

towel. Place nuts on a jelly roll pan and toast for about 15 minutes. Remove

from oven; lower temperature to 300F.



Put the flour, baking soda, and salt into a medium bowl and whisk just to

blend.

In another bowl, whisk together the eggs, liqueur, vanilla, and sugar. Add

the

dry ingredients to the liquid and stir with a wooden spoon to mix. Add the

nuts

and continue to mix, just until well incorporated. (Since this dough is

stiff,

sticky, and hard to stir, you might find it easier to use your hands.)



Flour your hands and lift half the dough onto one side of the

parchment-lined sheet.

Don't worry about smoothing the dough - it will even out in the oven. repeat

with the other half of the dough, leaving about 3" between the logs.



First Baking. Bake the logs for exactly 35 minutes. Transfer pan to a

Cooling rack and let coolfor at least 10 minutes.



Second Baking. Using a serrated knife, cut the logs into 1/2" thick slices,

Cutting straight across or diagonally. Lay the biscotti on sides on a

cooling rack

(may need 2 racks)-place rack in the 300F. oven, directly on an oven rack.

(Baking them on the cooling racks means you don't have to turn them).



They may need to bake 15 minutes but check them at 10 minutes. When they are

golden brown dry, and crisp, remove the racks from the oven. Let cool to

Room temperature.