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Hazelnut almond biscotti

The soft hazelnut biscotti

Mix in a large bowl

  • 2 eggs
  • 1 3/4 cups sugar
  • 1/3 cup canola oil
  • 1/4 cup orange juice
  • zest of 1 orange
Mix in
  • 1 cup whole blanched almonds
  • 1 cup hazelnuts, ground
  • 4 oz sliced almonds 
In a second bowl
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon 
  • 1 tsp ground cloves
Combine nut and dry ingredients.  Let rest 10 minutes. 

Roll into 3-4 rolls, spread out to about 1 inch high about 2 inches wide.  Brush with beaten egg.

Bake at 375 for about 30 minutes. 

Let cool 15-30 minutes and cut into cookies

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