Appointment // At lunch

Orange Biscotti with nuts

  • hazelnuts - 1/2 cup
  • softened butter - 1/2 cup
  • sugar - 3/4 cup
  • eggs - 2 pieces (large)
  • anise seeds - 1 tspSpoon
  • liqueur Cointreau - 4 teaspoons orange zest
  • - 2 teaspoons
  • flour - 2 cups (plus 2 tablespoons)
  • baking powder - 1 1/2 teaspoons
  • salt - 1/4 teaspoon

1. Preheat oven to 175 degrees.Put the hazelnuts on a baking sheet.Bake in the oven until fragrant, about 5 minutes.Remove from the oven, put on a kitchen towel for a few minutes.Remove the skin, while the nuts are still warm.Coarsely chop and set aside.2. Reduce the oven temperature to 160 degrees.Shots baking sheet with parchment paper.In a bowl, beat the butter with a mixer.Slowly add the sugar and beat for about 2 minutes.Add eggs and beat until the mixture is smooth.3. Add the anise seeds, Cointreau liqueur and orange zest, beat.Add the flour, baking powder and salt.Stir until smooth.4. Mix with chopped hazelnuts.5. On a lightly floured surface divide the dough into two equal parts.Give each of

the shape of a long rectangle about 5 cm thick.Put the dough onto the prepared baking sheet at a distance of about 5 cm apart.Bake until the dough is lightly browned on top, about 25 minutes.6. Cool Lattice for 5 minutes, then put on a cutting board and cut diagonally into pieces about 6 cm wide and 1 cm thick.7. Share biscotti cut side down on a baking sheet.Bake cookies from 5 to 7 minutes.Give cool completely on a wire rack.Store the biscotti in a tightly sealed container at room temperature for several weeks.

Servings: 6-8

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