Mixed Nut Biscotti

Published on by carol lou

My pantry is full of odds and ends of nuts.  I purchase so many varieties for all of my recipes, many times I just take and look and decide it is time to use up what is left.  That is exactly what happened this weekend when I was in the mood to bake.  Out came the hazelnuts and almonds that were in the pantry.  I toasted them, chopped them and added them to my biscotti recipe. The results were wonderful and just proves that necessity is the mother in invention! As I write this post, I have a cup of coffee and a mixed biscotti next to me – oh, what a wonderful way to start the day.

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Mixed Nut Biscotti

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup toasted whole hazelnuts and whole almonds, chopped

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.  To toast the nuts, bake for 5 - 10 minutes in 350 degree oven until lightly toasted - cool and chop.  In a mixing bowl, cream the butter and sugar.  Add the eggs one at a time.  Add the vanilla and almond extracts.  Combine the flour, baking powder, cinnamon and salt in a small bowl.  Slowly add the flour mixture, stir in the nuts.  Form the dough into 2 logs, approx. 12 inches long and 1/2 inch high.  Bake for 30 minutes, remove from the oven.  Cool slightly and then slice diagonally into 1/2 in pieces.  Place on the baking sheet cut side down.  Return to the oven and bake for 20 minutes, turn after 10 minutes.  Cool and store in airtight container