Hazelnut biscotti are a typical dessert of the Viterbo tradition, the area where I live in Italy and are eaten at the end of a meal, with a good glass of red wine. Hazelnut biscotti are called Tozzetti.My cookie recipe is easy and made with simple ingredients. You will get beautiful, crunchy and nutty cookies. moreover, these biscuits are kept fragrant for a long time.
Ingredients
Tools
Steps
Toast the hazelnuts and let them cool. In a bowl, combine the eggs,milk, sugar, liqueur and aromas. Also add the warm melted butter. Mix with a spatula and combine the flour with the baking powder. Coarsely chop the hazelnuts and add them to the mixture. Knead well. Form small loaves and place them on a baking sheet lined with parchment paper. Preheat the oven to 350 ° F (180 ° C). Cook for about 30 minutes. Remove from the oven and leave to cool. Slice and bake again to toast on both sides. They can be kept in sealed bags or boxes for up to 10 days.
Cook’s Tips
For storing biscotti, it is best to use a tin box lined with baking paper, a glass jar, or an airtight container.
Recipes of cookies
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Varied doses for servings