Cantucci Biscotti The Best Recipes

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Cantucci Biscotti

"These are so crunchy they have to be dunked (Coffee, Latte, Espresso, Vino, and so on.). If you do not have hazelnuts, use almonds alternatively."

Ingredients :

4 cups all-motive flour
2 cups white sugar
2 teaspoons baking powder
6 eggs
1/four cup hazelnut liqueur
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups hazelnuts - toasted, skinned and coarsely chopped

Instructions :

Prep :	Cook : 36M	Ready in :

Mix dry elements (besides nuts) in a massive bowl. Mix the eggs and drinks in a separate bowl. Add beverages to the dry elements gradually, mixing till dough is stiff. Do now not overmix. Stir in or work inside the nuts.
Shape dough into rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.
Bake for 20 minutes at 350 tiers F (175 levels C). Remove baked rectangles from oven and let stand until cool to the touch.
Using sharp knife, slice rectangles crosswise into three/4 inch slices. Place returned on cookie sheet, sliced aspect down, and bake again for 15 minutes or till they may be golden brown. Store in hermetic field. These keep nicely for weeks.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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