Dacor Wall Ovens manual Almond and Hazelnut Biscotti, Makes about 2 dozen biscotti

Biscotti

Default Mode and Temperature: Pure Convection™/350˚

Suggested Time: 15-18 min

Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4.

Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies 1-2 Racks

Almond and Hazelnut Biscotti

4 cups all purpose flour

2 Tablespoons baking powder

1 teaspoon ground cinnamon

1⁄2 cup hazelnuts, chopped and toasted

1⁄3 cup almonds, chopped and toasted

5 large eggs, lightly beaten

1⁄2 cup unsalted butter, melted

2 granulated cups sugar

1 teaspoon chopped lemon zest

1 teaspoon chopped orange zest

8 ounces semi sweet chocolate

Combine flour, baking powder and cinnamon in a small bowl. Set aside. In a large mixing bowl, combine eggs, melted butter, sugar, lemon zest and orange zest. Add in dry ingredients and toasted nuts to form a thick dough. Turn out onto a greased cookie sheet. Shape into 4 logs that are about 8 x 4 x 3". Place in oven and set timer for 10 minutes. Bake until almost set and browned. Slice pieces out of each log that are 1 x 4 x 3". Lay sideways on a cookie sheet and bake again for 10 minutes. Flip to the other side and bake for 10 minutes.

After Baking: Cool completely. In a shallow sauce pan, melt chocolate on a simmer plate over low heat. Dip 1⁄2 of biscotti in chocolate and refrigerate to set.

Makes about 2 dozen biscotti.

RECIPES

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