Hazelnut Biscotti

For hazelnut biscotti, beat butter and eggs until thick and creamy. Add sugar and Sambucca/Anisette and mix well.

Sift together flour and baking powder and fold into butter-egg mixture with nuts. Cool slightly and spread on a baking sheet. Bake in a preheated oven at 190 °C for about 25 minutes.

Let cool and cut into slices. Place on baking sheet again and let brown for 8-10 minutes, like rusks. Turn over and repeat. Layer the hazelnut biscotti in tins and store in a dry place.

Preparation Tip:

Instead of nuts, you can also use almonds for the biscotti.

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