Lemon-Anise Biscotti with Hazelnuts

Name: Lemon-Anise Biscotti with Hazelnuts
Prep time: 1 h 26 min
Cook time: 1 h 26 min
Total time: 1 h 26 min
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons aniseed, crushed; 2 teaspoons baking powder; 113 grams bar bittersweet chocolate, chopped (such as Ghirardelli); 1 large egg white, lightly beaten; 2 larges eggs; 473 milliliters all-purpose flour; 118 milliliters hazelnuts; 2 teaspoons grated lemon rind; 0 teaspoons salt; 158 milliliters sugar; 2 teaspoons vanilla extract; 1 teaspoon water

Lemon-Anise Biscotti with Hazelnuts might be just the dessert you are searching for. This dairy free and vegetarian recipe serves 20. One portion of this dish contains around 3g of protein, 5g of fat, and a total of 133 calories. From preparation to the plate, this recipe takes approximately 1 hour and 26 minutes. If you have hazelnuts, water, bar bittersweet chocolate, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

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Oven

Place hazelnuts on a baking sheet.

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Hazelnuts

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Baking Sheet

Bake at 350 for 12 minutes or until toasted, stirring once. Turn nuts out onto a towel.

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Nuts

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Oven

Roll up towel; rub off skins. Finely chop nuts.

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Nuts

Roll

Dry Seasoning Rub

Lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour and next 5 ingredients in a large bowl; stir in 6 tablespoons hazelnuts.

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Hazelnuts

All Purpose Flour

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Bowl

Combine 2 eggs and vanilla in a small bowl; stir with a whisk until well blended.

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Vanilla

Egg

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Whisk

Bowl

Add egg mixture to flour mixture (mixture will be very crumbly).

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All Purpose Flour

Egg

Knead dough in bowl with wet hands until dry ingredients are moist. Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (14 x 1 1/2-inch) logs.

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Cooking Spray

Dough

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Baking Sheet

Bowl

Combine water and egg white; brush evenly over logs, and sprinkle with remaining 2 tablespoons nuts.

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Egg Whites

Water

Nuts

Bake at 350 for 24 minutes.

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Oven

Reduce oven temperature to 30

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Oven

Cut logs diagonally into 1/4-inch-thick slices with a serrated knife. Carefully stand cookies on edge on ungreased baking sheets.

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Serrated Knife

Baking Sheet

Bake at 300 for 30 minutes or until dry but not browned.

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Oven

Remove cookies from pans; cool on wire racks.

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Place chocolate in a small, shallow dish. Microwave at HIGH 30 seconds or until almost melted, stirring until smooth. Dip 1 side of each cookie lightly in chocolate to coat in a thin layer, shaking gently to remove excess chocolate.

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Chocolate