MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Hazelnut Biscotti
Categories: Desserts
     Yield: 36 cookies

     1 c  Hazelnuts (about 4 oz)
   1/4 lb Butter, unsalted, room temp
     1 c  Sugar
     1 lg Lemon, grated zest of
     2    Eggs
     1 t  Vanilla extract
     2 c  All purpose flour,
          Plus 2 Tbsp
     1 ts Baking powder
   1/4 ts Salt

 I just made this recipe once, and I substituted toasted sliced
 almonds for the hazelnuts. It was really good.

 Preheat oven to 350-F. Spread the hazelnuts on a baking sheet and
 toast in the oven for 8 to 10 minutes, until fragrant. Place the nuts
 in a dish towel and rub them together to remove some of the skin.
 Coarsely chop the hazelnuts and set aside.

 In a large bowl, using a hand-held electric mixer, beat the butter at
 medium speed until soft and creamy. Add the sugar and lemon zest and
 beat until the mixture is very light and fluffy, about 2 minutes.
 Beat in the eggs, one at a time, and then beat in the vanilla.

 In a medium bowl, toss the flour, baking powder and salt. Gradually
 add the flour mixture to the butter, beating on low speed until a
 smooth dough forms. Using a wooden spoon, work in the hazelnuts until
 evenly distributed.

 Divide the dough in half in the bowl. With lightly floured hands,
 form the dough into two 10-by-2 inch rectangular logs. Place the logs
 on an ungreased baking sheet, at least 2 inches apart. Bake for 30
 minutes, or until the logs are set and golden brown. Remove from the
 oven and let cool on the baking sheet for 15 minutes.

 Using a serrated knife and a sawing motion, carefully cut the logs
 into 1/2-inch diagonal slices. discard the end pieces. Arrange the
 slices, cut sides down and close together, on 2 baking sheets. Bake
 the biscotti on the top and middle racks of the oven for 8 to 9
 minutes, or until lightly browned. Turn the biscotti over, switch the
 position of the baking sheets and continue baking until lightly
 browned on the other side, about 9 minutes longer. Let the biscotti
 cool completely on the baking sheets.

 Source: Food & Wine magazine, 10/90 From:
 [email protected] (Shelley Rodgers)

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