Lemon-Anise Biscotti with Hazelnuts
Perfect for dunking in a hot cup of coffee, these cookies get supercrisp without the need for turning during baking. The secret? The slices bake while standing upright.
More From Oxmoor House
Other: 2 Hours, 30 Minutes
- Calories: 60
- Fat: 2.1g
- Saturated fat: 0.7g
- Protein: 1.4g
- Carbohydrate: 9.0g
- Cholesterol: 10mg
- Iron: 0.4mg
- Sodium: 27mg
- Calories from fat: 31%
- Fiber: 0.5g
- Calcium: 14mg
- 1/2 cup hazelnuts
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons aniseed, crushed
- 1 1/2 teaspoons baking powder
- 2 teaspoons grated lemon rind
- 1/8 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- Cooking spray
- 1 teaspoon water
- 1 large egg white, lightly beaten
- 1 (4-ounce) bar bittersweet chocolate, chopped (such as Ghirardelli)
- Preheat oven to 350°.
- Place hazelnuts on a baking sheet. Bake at 350° for 12 minutes or until toasted, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir in 6 tablespoons hazelnuts. Combine 2 eggs and vanilla in a small bowl; stir with a whisk until well blended. Add egg mixture to flour mixture (mixture will be very crumbly).
- Knead dough in bowl with wet hands until dry ingredients are moist. Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (14 x 1 1/2-inch) logs. Combine water and egg white; brush evenly over logs, and sprinkle with remaining 2 tablespoons nuts. Bake at 350° for 24 minutes.
- Reduce oven temperature to 300°. Cut logs diagonally into 1/4-inch-thick slices with a serrated knife. Carefully stand cookies on edge on ungreased baking sheets. Bake at 300° for 30 minutes or until dry but not browned. Remove cookies from pans; cool on wire racks.
- Place chocolate in a small, shallow dish. Microwave at HIGH 30 seconds or until almost melted, stirring until smooth. Dip 1 side of each cookie lightly in chocolate to coat in a thin layer, shaking gently to remove excess chocolate. Place cookies on wax paper; let chocolate dry for at least 2 hours.
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