GOLDEN VALLEY, Minn. - Anyone who has tasted biscotti knows they are a perfect compliment to a cup of coffee or hot chocolate. The Italian treat which seems like a cross between a cookie and a biscuit is a favorite of Twin Cities chef/baker Terry John Zila. Here's a recipe he shared with us on the KARE 11 News at 4.
Almond and Hazelnut Biscotti
2 ⅓ cups all-purpose flour
1 teaspoon baking powder
1 cup whole unblanched almonds, cut in half
1 cup whole unblanched hazelnuts, cut in half
2 tablespoons unsalted butter, softened
1 ¼ cups sugar
3 large eggs
Finely grated zest of 1 lemon
1 teaspoon ground cinnamon
3 tablespoons Frangelico
One 10x15 baking pan, buttered and lined with parchment paper.
Two cookie sheets or jelly roll pans, lined with parchment paper.
1. Set rack in the middle of oven and preheat oven to 350 degrees.
2. In a bowl, combine flour and baking powder, stirring well to mix. Stir in nuts.
3. In a large mixing bowl, beat the butter and 1/3 of the sugar by hand. Then add one
egg and beat by hand until smooth. Add another ⅓ of the sugar and then another
egg and beat by hand again until smooth. Add remaining sugar and egg and beat
mixture until smooth.
4. Beat in salt, lemon zest and cinnamon.
5. Stir in flour mixture and combine until the dough is smooth.
6. Scrape the dough into prepared pan and press evenly with floured hands until the
dough is level and reaches all the corners of the pan. Brush the top of the dough with the
7. Bake the dough for about 30 minutes until firm and well colored. Let cool for
about 15 minutes.
8. Set the oven racks in the upper and lower thirds of the oven and reduce the oven
temperature to 300 degrees.
9. Turn the warm slab out onto a cutting board and cut the slab into two lengthwise,
Then cut ½ inch wide biscotti from the individual slabs.
10. Place the biscotti cut side down on the cookie sheets and bake them at 300 degrees
for 20 minutes more, or until they are dry, crisp and golden
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