Little-Bitty Coffee-Hazelnut Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 180 |
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originally from Woman's Day magazine Ingredients:
2 large eggs |
1/2 cup sugar |
1 1/2 tablespoons instant coffee |
1 cup flour |
1/2 cup hazelnuts, chopped fine |
Directions:
1. Heat oven to 375 degrees. Line a cookie sheet with foil.
2. Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick.
3. Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended.
4. Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2 wide opening (or use pastry bag fitted with a plain 1/2 round tip).
5. Pipe nine 12 long strips crosswise 1 apart on prepared cookie sheet.
6. Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown.
7. Remove from oven. (Increase temperature to 400 degrees).
8. Let cool on sheet 1-2 min.
9. While still warm, peel 1 strip at a time from foil, place on a cutting board and with a serrated knife, cut diagonally into 20 slices.
10. Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet.
11. Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted.
12. Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month.
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