But I’m fresh out of time, and I didn’t want to keep these hazelnut biscotti from you. So please excuse the lack of words. Don’t blame the cookies.
3 1/4 c. AP flour
1 1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
3 tbsp. Frangelico
2 c. toasted, chopped hazelnuts
Preheat the oven to 300.
Whisk the flour, sugar, baking powder and salt together.
In a large bowl/the bowl of a stand mixer (helpful, since this is a thick batter), whisk the eggs until well combined. Whisk in the Frangelico.
Stir in the flour mix until everything is just combined, then fold in the hazelnuts.
Wet your hands so you can handle the dough without it sticking to you. On a half-sheet pan lined with parchment or a silpat, shape the dough into a long rectangular log. Bake for 1 hour.
Move the loaf to a cutting board and let it cool for 10 minutes or so (leave the oven on). With a long serrated knife, slice the log into 1-inch wide biscotti; you’ll get about 18 large biscotti.
Arrange the sliced cookies back on an unlined baking sheet and bake for another hour until golden, dry and crisp.
If you want to gild the lily, dip the bottoms of the cooled biscotti in dark chocolate. Yum.