"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

White chocolate hazelnut biscotti Recipe

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This recipe for White chocolate hazelnut biscotti, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup (4 tablespoons) soft butter
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons malted milk powder
2 drops creamy hazelnut flavor (optional)
1 teaspoon vanilla extract
1 large egg plus one yolk (use the extra white for another purpose)
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup white chocolate chips or chunks
1 cup hazelnuts, chopped
2 ounces soft butter
3 3/4 ounces sugar
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons malted milk powder
2 drops creamy hazelnut flavor (optional)
1 teaspoon vanilla extract
1 large egg plus one yolk (use the extra white for another purpose)
10 1/2 ounces King Arthur Unbleached All-Purpose Flour
4 1/2 ounces white chocolate chips or chunks
4 ounces hazelnuts, chopped

Directions:
Directions:
Preheat the oven to 350F.

1) Beat the butter and sugar until fluffy.

2) Add the salt, baking powder, malted milk, and flavorings, beating until blended.

3) Beat in the egg and yolk.

4) Blend in the flour.

5) Scrape the sides and bottom of the bowl, then add the white chocolate and nuts.

6) Scrape the dough onto a lightly greased or parchment-lined baking sheet, and shape it into a log about 16" x 2 1/2". Or scoop the dough into a biscotti pan, shaping a rough log, and leaving about 3/4" bare around the edges of the pan.

7) Bake the dough for 32 to 36 minutes.

8) Remove from the oven, and cool for 45 minutes or more.

9) Cut into 1/2" diagonal slices. Place them onto baking sheets, standing them on edge.

10) Reduce the oven heat to 325F, and bake for an additional 25 to 35 minutes, until golden brown.

11) Remove from the oven, and cool right on the baking sheet.

12) When completely cool, wrap well for storage.

Number Of Servings:
Number Of Servings:
16 to 18
Personal Notes:
Personal Notes:
I got this recipe from www.kingarthurflour.com

 

 

 

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