Nut and Spice Cookie Recipes - Hazelnut Clove Biscotti 

 

Ingredients 

• 1 1/4 cups/175 g whole hazelnuts

• 1 2/3 cups/250 g all­purpose/plain flour

• 1 tsp ground cinnamon

• 1/2 tsp ground cloves

• 1/8 tsp salt

• 2 large eggs + 1 egg yolk

• 1 cup/200 g granulated sugar

• grated zest of 1 lemon

• 1/2 tsp vanilla extract/essence

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Method:

1. Preheat the oven to 325°F/170°C/gas 4. Spread the hazelnuts on a large baking sheet. Toast for 7 minutes, or until lightly golden.

2. Transfer to a large cotton kitchen towel. Fold the towel over the nuts and rub them in the towel to remove the thin inner skins.

3. Discard the skins and coarsely chop the, nuts. Butter a cookie sheet. Sift the flour, cinnamon, cloves, and salt into a medium bowl.

4. Beat the eggs and egg yolk and sugar in a large bowl with an electric mixer at high speed until very pale and thick.

5. Mix in the dry ingredients, hazelnuts, lemon zest, and vanilla to form a smooth dough. Divide the dough in half.

6. Form the dough into two 12-inch (30-cm) long logs about 1 1/2 inches (4 cm) in diameter and place them 2 inches (5 cm) apart on the prepared sheet.

7. Bake for 3D-40 minutes, or until firm to the touch. Cool on the cookie sheet for 15 minutes.

8. Cut on the diagonal into 1 1/2-inch (4-cm) slices and transfer to racks to cool completely.