Hazelnut Biscotti

Hazelnut Biscotti

Ingredients:
1/2 cup Hazelnuts
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon anise seeds
4 teaspoons Grand Marnier or other orange-flavored 
   liqueur 
2 teaspoons grated orange zest
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg for egg wash

Directions:
Preheat oven to 350*F.

Spread the hazelnuts on a baking sheet.  Place in the oven and toss lightly just until fragrant, about 3 minutes.  Remove from the oven and place in the center of a kitchen towel and rub off the skins while the nuts are still warm.  Coarsely chop the nuts and set aside.  Reduce the oven temperature to 325*F.  Line a baking sheet with parchment or a non-stick liner.

In a bowl cream the butter until light and creamy, about 2 minutes.  Slowly add the sugar and beat until light in color and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the eggs and beat until the mixture is smooth.  Beat in the anise seeds, liqueur, and orange zest.  Add the flour, baking powder, and salt and mix until just combined.  Stir in the chopped nuts.

On a lightly floured work surface, divide the dough into equal portions.  Shape each portion into a log about the length of your prepared baking sheet, spacing the about 2 inches apart.  If you want to glaze the biscotti, whisk the egg and grush it evenly over the logs.

Bake the logs until they are set to the touch and lightly browned on top, about 25 minutes.  Let the rolls cool on a wire rack for 5 minutes, then transfer to a cutting board and cut on the diagonal into slices about 2 1/2 inches wide and 1/2 inch thick.  Return the slices cut side down to the baking sheet.

Bake the cookies until the edges are lightly toasted, 5 to 7 minutes longer.  Let the cookies cool completely on a wire rack.  They will keep in a tightly covered container at room temperature for several weeks.

Original Almond Biscotti from Chez Panisse:  Omit the orange zest.  Substitute almonds for the hazelnuts (there is no need to rub off their skins) and grappa for the liqueur and add 1 teasppon anise extract with the grappa.  Proceed as directed.