- hazelnuts - 1/2 cups
- softened butter - 1/2 cup
- sugar - 3/4 Glass
- eggs - 2 Pieces (large)
- anise seeds - 1 teaspoon
- Cointreau liqueur - 4 teaspoons
- orange peel - 2 teaspoons
- flour - 2 cups (plus 2 tablespoons)
- baking powder - 1 1/2 teaspoons
- salt - 1/4 teaspoons
1. Preheat the oven to 175 degrees. Put the hazelnuts on a baking tray. Bake in the oven until the fragrance appears, about 5 minutes. Get out of the oven, put on a kitchen towel for a few minutes. Remove peel until nuts are still warm. Large chop and set aside. 2. Reduce the oven temperature to 160 degrees. Line the baking tray with parchment paper. In a bowl, beat the butter with a mixer. Slowly add sugar and whisk for about 2 minutes. Add eggs and beat until mixture becomes homogeneous. 3. Add anise seeds, Cointreau liqueur and orange peel, whip. Add flour, baking powder and salt. Stir to a homogeneous consistency. 4. Mix with chopped hazelnuts. 5. On a lightly floured surface, divide the dough into two equal parts. Give each part the shape of a long rectangle about 5 cm thick. Put the dough on a prepared baking sheet about 5 cm apart. Bake until the dough lightly browned on top, about 25 minutes. 6. Cool the grate for 5 minutes, then lay it on the cutting board and cut diagonally into pieces about 6 cm wide and 1 cm thick. 7. Put the biscotti with the cut side down on the baking sheet. Bake cookies for 5 to 7 minutes. Allow to cool completely on the grate. Store the biscotti in a tightly closed container at room temperature for several weeks.
Servings: 6-8