Frangelico is an Italian liqueur (sweetened spirits) made with hazelnuts. The pronounced but, delicate hazelnut flavor, has hints of vanilla and dark chocolate, adding a depth of flavor to this biscotti recipe. It may also be enjoyed in coffee or espresso, with a splash of soda water or on ice with lime.
According to legend, the rich Italian heritage of this liqueur, dates back three centuries to Christian monks. Their skills in making fine food and drinks included the art of distilling. Allegedly, Frangelico is named after a hermit monk, believed to have lived in the hilly area of Piedmont near the Po river. The intriguing bottle resembles a friar in his habit with a small cord tied around his cincture (rope-like belt worn with Christian vestments).
- 4 ounces unsalted butter, softened
- 3/4 cup sugar
- 3 eggs
- 2 tablespoon Frangelico liqueur
- 2 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 4 ounces hazelnuts, toasted,
- Cream butter and sugar and then add eggs one at a time, beating well after each addition. Add Frangelico.
- In another bowl, whisk the flour, salt and baking powder together. Stir into butter mixture.
- Medium chop the nuts, add to dough. Cover and refrigerate for an hour or overnght.
- On parchment-lined cookie sheets, take half the dough and shape into two logs (12-in x 2-in) each (If dough is sticky, wet your hands if necessary). Flatten slightly. (For a visual look at the technique involved for making these or any other kind of biscotti look at the Anise biscotti recipe). Repeat with other half of dough on another cookie sheet.
- Bake in 350* oven on the middle rack for 15-20 minutes or until lightly golden.
- Remove and cool a bit on cookie sheet.
- Carefully place log on cutting board and using a serrated knife, cut diagonally into 1/2 inch slices.
- Arrange close together back on cookie sheet, bake an additional 15-20 minutes until a deep golden brown.
- Once cooled completely, store in tins with air-tight lids.