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Cantucci (Hazelnut Biscotti)
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Californian
     Serving Size: 48 - Change
Nutritional Facts
Servings Per Recipe: 48

Amount Per Serving
Calories 115
% Daily Value**
Total Fat 4g
6%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 34mg
11%
Sodium 13mg
1%
Total Carbohydrate 18g
6%
Dietary Fiber 1g
3%
Sugars 9g
Protein 3g
Vitamin A  1%Vitamin C  0%
Calcium  2%Iron  5%
Potassium  2%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cantucci (Hazelnut Biscotti)

Date Added: January 04, 2014

Ingredients:

2 Teaspoons Baking Powder
2 Teaspoons Extract Of Vanilla or almond extract
4 Tablespoons Frangelico
4 Cups All-Purpose Flour upto 7/12 cups
2 Teaspoons Almond Extract (1/2 tsp)
2 Cups Sugar (8oz)
6 Eggs or egg substitute
2 Cups Hazelnuts or chopped almonds
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Directions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients (except the nuts) together in a bowl.

3. In a separate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff.

4. Do not over mix. Stir in the nuts. Shape the dough into 2 flattish logs 3" wide and approximately 15 " long.

5. Place the logs on a parchment lined cookie sheet.

6. Bake for 20 minutes at 350. Remove from oven and let cool to the touch.

7. Using a bread knife, slice the log on diagonal into 3/4" slices.

8. Place the pieces back on the cookie sheet, side down.

9. Bake again for 15" until the cookies are golden brown.

10. (Turn slices over 1/2 way through second baking).

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Dietary Notes:
This recipe is low-sodium with 12.71mg per serving and low-saturated fat with 0.6g per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Almonds, Natural Sweeteners, Alcohol allergies.
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