Lemon-Anise Biscotti With Hazelnuts

1. 1

   Preheat oven to 350u00b0.

2. 2

   Place hazelnuts on a baking sheet. Bake at 350u00b0 for 12 minutes or until toasted, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts.

3. 3

   Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir in 6 tablespoons hazelnuts. Combine 2 eggs and vanilla in a small bowl; stir with a whisk until well blended. Add egg mixture to flour mixture (mixture will be very crumbly).

4. 4

   Knead dough in bowl with wet hands until dry ingredients are moist. Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (14 x 1 1/2-inch) logs. Combine water and egg white; brush evenly over logs, and sprinkle with remaining 2 tablespoons nuts. Bake at 350u00b0 for 24 minutes.

5. 5

   Reduce oven temperature to 300u00b0. Cut logs diagonally into 1/4-inch-thick slices with a serrated knife. Carefully stand cookies on edge on ungreased baking sheets. Bake at 300u00b0 for 30 minutes or until dry but not browned. Remove cookies from pans; cool on wire racks.

6. 6

   Place chocolate in a small, shallow dish. Microwave at HIGH 30 seconds or until almost melted, stirring until smooth. Dip 1 side of each cookie lightly in chocolate to coat in a thin layer, shaking gently to remove excess chocolate. Place cookies on wax paper; let chocolate dry for at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.