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Best in Dough submission: Hazelnut Black Pepper Biscotti

December 13, 2009 4:55:15 PM PST
ABC7 Chicago is happy to announce the 'Best in Dough' holiday cookie contest is back this year.

Recipe: Hazelnut Black Pepper Biscotti

Ingredients:
1 three-fourth cup flour
one-half tsp of each baking soda and baking powder Pinch of salt
2 tsp med. Grind black pepper
1 Stick of Butter at room temp
1 cup of sugar
2 eggs
1tsp of vanilla extract
1tsp of orange rind
2 cups of chopped toasted hazelnut

To make: Combine flour, baking soda, powder, salt and pepper in bowl. Set aside. Electric mixer beat butter and sugar for 3 minutes. Beat in eggs (one at a time) then vanilla and finally orange rind. Stir in flour mixture by hand and then stir in nuts. On greased cookie sheet form dough into 2 logs each into 10 in long, 2 and one-half in wide, and 1 in high. Bake in pre-heated oven at 350 degrees for 30 mins. Remove and let cool for 10 minutes. Slice each log three-fourths inch thick; arrange cut side up on cookie sheet. Bake 10 more minutes. Remove from oven and turn over to brown second side. Baked 10-15 minutes till toasted. Makes about 24-28 biscotti.


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