These dense italian dessert cookies are to die for! My children love to just eat them and I and my friends love the added kick of a nice hazelnut coffee to dip them in before nibbling!
Makes: 12 biscotti
3/4 c. + 2 Tbs. all purpose flour
1/2 c. granulated sugar
1/2 tsp. baking powder
1/8 tsp. fine ground kosher salt
1/4 c. chopped pecans
1/4 c. chopped peanuts
1/4 tsp. almond extract
1/4 tsp. vanilla extract
Preheat oven to 375 degrees.
In medium bowl, add all flour, sugar, baking powder and salt. Whisk dry ingredients to incorporate. Add pecans and peanuts. Set aside. In small bowl, whisk egg, vanilla extract and almond extract. Add to dry ingredients and fold with wooden spoon. Dough will be very dry and crumbled. Using hands, knead into a ball inside bowl until holding together well. Place parchment paper over cookie sheet. Work dough into a foot long log and press down against parchment paper to 1 inch thickness. Your dough will not rise so the shape you’ve made will be the shape being cut.
Bake at 375 degrees for 25 minutes or until golden brown. Remove to cooling rack, leaving on parchment paper for 5 minutes. Slice biscotti into 12 equal slices. place on side like cookies on parchment paper and return to cookie sheet. Bake an additional 5 minutes. Turn over each cookie. Bake another 5 minutes. Biscotti will still be slightly moist. Let rest on cooling rack for 15-30 minutes before storing in air-tight container in cool, dry place or..eat!