Holiday Biscotti

by Liz Little

Servings: 2 dozen

INGREDIENTS

8 oz. hazelnuts
2 oz. almonds
4 cups unbleached all-purpose flour
2 tbsp. baking powder
1 tsp. cinnamon
5 eggs
4 oz. butter, melted and cooled
2 cups sugar
1-1/2 tsp. lemon zest
4 oz. semisweet chocolate
1 tbsp. oil

INSTRUCTIONS

Grind the nuts in 2 batches - 1/2 fine grind and 1/2 course grind (to roll biscotti in later).

Wisk eggs with sugar until frothy; stir in butter and lemon zest. Sift dry ingredients and add to fine ground nuts, then add egg mixture to dry mixture. Shape dough into 2 logs and bake at 350°F for 25 minutes. Cool and slice 1/4-inch thick. Bake at 250°F until dry. Melt chocolate with oil. Dip one end of each cookie in chocolate and roll in coarse nuts.

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