These are the best biscotti you will ever eat. If you have every been on our Soriano vacations, you've definitely made these and indulged on these amazing cookies.
[cooked-sharing]
Preheat oven to 300 F (150C)
Toast and crush the hazelnuts. (not pulverized: nut pieces should be identifiable in the dough)
Place flour on the work surface. Make a well in the center.
Into the well, place the egg, sugar, lard, lemon peel, hazelnuts and brandy
With a fork, mix together the ingredients in the well and begin to pull in some of the flour
Sprinkle in the baking powder and baking soda.
When workable, continue mixing the dough with your hands, kneading until you have a soft, smooth dough. Add some flour as needed if dough is too sticky.
Line a cookie sheet with parchment paper (or grease the cookie sheet)
Form the dough into a log/loaf about 3 inches around. Flatten slightly.
Place the dough on the cookie sheet.
Brush with beaten egg and bake till golden brown.(about 30 minutes
depending on your oven)
Remove from oven.
With a sharp knife, slice the loaf into 1” slices. (straight across for short biscotti; on the diagonal for longer biscotti) Note: the best way to do this is, with the knife in one hand, rest the blade in the place you wish to cut and then, with the other hand, firmly hit the blade, so that it “chops” straight down into the loaf. Do not use a back and forth sawing motion. This will cause the loaf to crumble.
Now place each slice on its side on the cookie sheet, and return to the oven to finish the baking of these twice-baked cookies.
Remove from the oven when they are golden brown.
Ingredients
Directions
Preheat oven to 300 F (150C)
Toast and crush the hazelnuts. (not pulverized: nut pieces should be identifiable in the dough)
Place flour on the work surface. Make a well in the center.
Into the well, place the egg, sugar, lard, lemon peel, hazelnuts and brandy
With a fork, mix together the ingredients in the well and begin to pull in some of the flour
Sprinkle in the baking powder and baking soda.
When workable, continue mixing the dough with your hands, kneading until you have a soft, smooth dough. Add some flour as needed if dough is too sticky.
Line a cookie sheet with parchment paper (or grease the cookie sheet)
Form the dough into a log/loaf about 3 inches around. Flatten slightly.
Place the dough on the cookie sheet.
Brush with beaten egg and bake till golden brown.(about 30 minutes
depending on your oven)
Remove from oven.
With a sharp knife, slice the loaf into 1” slices. (straight across for short biscotti; on the diagonal for longer biscotti) Note: the best way to do this is, with the knife in one hand, rest the blade in the place you wish to cut and then, with the other hand, firmly hit the blade, so that it “chops” straight down into the loaf. Do not use a back and forth sawing motion. This will cause the loaf to crumble.
Now place each slice on its side on the cookie sheet, and return to the oven to finish the baking of these twice-baked cookies.
Remove from the oven when they are golden brown.