• Spicy Recipes:
    schrimp samosas
    Salty Recipes:
    firecracker pepper
    Sweet Recipes:
    french biscotti
  • Hazelnut Biscotti

    • 4 Tbsp. extra virgin olive oil
    • 1/3 cup hazelnuts, toasted, skinned and coarsely chopped
    • 3/4 cup all-purpose flour
    • 1/4 cup firmly packed light brown sugar
    • 2 Tbsp. granulated sugar
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • Preheat oven to 325 degrees. Lightly grease (1) 8-inch square baking pan with 1 tablespoon extra virgin olive oil; set aside.
      In large bowl, combine hazelnuts, flour, sugars, cinnamon, baking powder and salt. Stir in egg blended with remaining 3 tablespoons olive oil to form a dough.
    • Into prepared pan, spoon dough and spread evenly with wet finger tips. Bake 30 minutes. Remove from oven and cut into 4 x 1-inch bars. Bake an additional 15 minutes or until golden. On wire rack, cool 10 minutes; remove from pan and cool completely.
    • Serves four
    • Suggested wine pairing: Ballatore Gran Spumante