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These biscotti are perfect for dipping in espresso and the sweet Italian wine Vin Santo.
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Since these cookies have no added shortening, there is very little moisture.
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These cookies are hard, so cruch carefully.
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Most important, enjoy!
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I have substituted 2 c. roasted minced almonds for the Hazelnuts and the results have been fine.
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Also, I've been thinking about substituting 4 Tbsp.
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of anise liquor for the Frangelico and tossing in a handful of anise seeds.
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Pre-heat the oven to 350 degrees.
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Mix dry ingredients (except the nuts) together in a bowl.
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In a seperate bowl mix the liquids.
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Mix the liquids into the dry ingredients till the dough is stiff.
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Don't overmix.
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Stir in the nuts.
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Shape the dough into 2 flattish logs 3 inches wide and approximately 15 inches long.
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Place the logs on a buttered cookie sheet.
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Bake for 20 min at 350.
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Remove from the oven and let cold to the touch.
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Using a bread knife, slice the log crosswise into 3/4 inch pcs.
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Place the pcs back on the cookie sheet side down.
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Bake again for 15 min till the cookies are a golden.
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Store in a tight tin.
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Cookies store well for weeks.
