Hazelnut Biscotti

1. Mix butter, sugar, salt and vanilla.

2. Add whole egg and egg white and mix well.

3. Then add the flour, baking powder and hazelnuts.

4. Stir well until a dough forms. If it’s really sticky, add up to a few more tablespoons of flour until the dough is slightly sticky, but still handleable. Handleable? Is that even a word? I didn’t need any extra flour today, maybe because it’s so dry, humidity-wise.

5. Form dough into a long log about 3/4 inch high, 2 1/2 – 3 inches wide and probably 15 inches long. Brush the top of the log with yet another egg white, beaten.

6. Bake in a preheated 350F oven for 30 – 35 minutes.
Remove from oven and after only a couple minutes gently lift the log off the pan and onto a cutting surface.

7. With a large knife, cut into bars about 1/2 inch thick (mine were a little thicker, it’s up to you) using one swift chop down, just like you would cut through celery.

8. Place the bars cut side up back onto the cookie sheet and return to the oven. Turn temp down to 325F and bake for 20 more minutes.

Remove from the oven and let cool completely before storing. Enjoy!