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Ingredients
- 1 1/3 c. hazelnuts or possibly pecans
- 3 3/4 c. flour
- 2 c. sugar
- 1 tsp baking pwdr
- 1/2 tsp salt
- 5 lrg Large eggs
- 2 tsp vanilla
- 1/2 c. dry cranberries or possibly currants
Directions
- Preheat oven to 350 degrees. Place hazelnuts in 15 1/2 x 10 1/2 jellyroll pan. Bake 20 min, or possibly till toasted. Wrap warm hazelnuts in a clean cloth towel. With hands, roll towel back and forth to remove skins.
- Coarsely chop hazelnuts.
- Grease and lightly flour 2 large cookie sheets.
- In large bowl, combine flour, sugar, baking pwdr and salt.
- In a small bowl, with a wire whisk or possibly fork, beat 4 whole Large eggs and 1 egg yolk (reserve egg white for later use), vanilla and 1 Tbsp. water.
- Pour egg mix into flour mix, stir with wooden spoon, then use hands to knead dough together. Dough will be very stiff. Knead in hazelnuts and cranberries.
- Divide dough into 4 equal pcs. On lightly floured surface, with floured hands, shape each piece of dough into an 11 x 2-inch log. Place 2 logs, about 4 inches apart, on each cookie sheet. With fork, lightly beat remaining egg white. With pastry brush, brush the egg white onto the logs.
- Place cookie sheets on two oven racks. Bake for 40 min or possibly till toothpick comes out clean. Rotate cookie sheets between upper and lower racks halfway through cooking time. During baking, logs will spread and become loaf-shaped. Let loaves cold 10 min on cookie sheet on a rack.
- Remove loaves to cutting board. With a bread knife, cut each loaf crosswise into 1/2-inch thick slices. Place slices cut-side down on same cookie sheets on oven racks. Bake slices 10 to 15 min to allow Biscotti to toast. Rotate cookie sheets between upper and lower racks halfway through baking time.
- Remove Biscotti to wire rack. Cold completely. Biscotti will harden as they cold. Store in tightly covered container.
- Ida Shires
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