Ingredients
- 2¼ cups all purpose flour
- 1/2 cup whole roasted hazelnuts (see notes below) (finely ground)
- 2/3 cup granulated sugar
- 1 ½ teaspoon baking powder
- 1/4 teaspoon salt (I used fine sea salt)
- orange zest (from a medium size orange)
- 3/4 cup cold butter (cubbed)
- 2 large eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 1 teaspoon amaretto extract
Biscotti Filling
- 2/3 cup Nutella (or any hazelnut spread of choice)
Topping for Biscotti
- beaten egg white (from a large egg)
- 1/2 cup sugar granules (optional)
Instructions
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Place the flour, hazelnuts, sugar, baking powder, salt and orange zest directly in the bowl of a stand mixer and stir to combine.
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Add in the cubed butter and mix together till you get a sandy texture.
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Mix in the beaten eggs and extracts until well combined and you have a soft workable dough.
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Divide the dough into 2 equal pieces.
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Work with one piece at a time while keeping the other covered.
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Place one piece of dough between 2 sheets of parchment paper.
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Using a rolling pin, roll out the dough to approximately 12 inches long and 6 inches wide. And, approximately 1/4 inch thick.
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Remove the top parchment paper while keeping the bottom one in place.
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Spread half of the Nutella over the dough till about a 1/2 inch from the edge.
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Gently start rolling the log from the longest width with the help of the wax paper underneath it by lifting the paper up and easing the dough over the Nutella.
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Continue rolling by hanging on to the wax paper as you roll.
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Seal the edges by pinching the dough together and tucking them underneath.
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With the help of the wax paper, lift and transfer the log onto the prepared baking sheet, seam side down.
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Repeat with the remaining piece of dough.
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