Hazelnut Biscotti

Sorry mom but these hazelnut biscotti, an Italian favorite, do not come from your treasure trove of recipes. The truth be told, for years, I have been using a recipe gleaned and adapted from the Canadian Living kitchens. Angie is a fan of these delightful treats and as requested, I made a batch just for her so I could post the recipe on line. Angie, good luck with the recipe and promise to send a comment on the blog; and let us know how they turn out. Hope you enjoy them, dipped in a nice espresso or café americano.

1 3/4 cup all purpose flour
2 teaspoons baking powder
1 cup hazelnuts
2 eggs
2 teaspoons vanilla
1/2 teaspoon Triple Sec liqueur
2 teaspoons orange zest
1 egg white slightly beaten
100 g dark Belgian chocolate

Roast the hazelnuts in a 350°F oven for about 10 minutes. Roasting gives extra flavor and crunch. In a bowl combine the flour and baking powder then stir in the cooled hazelnuts. In a separate bowl whisk the eggs and gradually add the sugar, butter, vanilla, liqueur and orange rind. Stir this mixture into the dry ingredients and mix. You will have a sticky dough which will be transferred to a lightly floured work surface. Form the dough into a ball and divide into three portions. Roll out each portion into a 9 inch long by 2 3/4 inch wide log. Place on a parchment lined cookie sheet and brush with the egg white. Bake 350°F for 20 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and cut each log diagonally into 1/2 inch wide slices. Return to the same baking sheet (cut side side up) and bake for an additional 20 to 30 minutes. Let cool and dip in melted Belgian chocolate.
Makes about 30 biscotti!