Hazelnut Merlot Biscotti

Ingredients

• 3/4 cup hazelnuts
• 1/2 cup salted butter, at room temperature
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons merlot
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Directions

1. 1

   Bake nuts in a 325 degree oven until toasty looking, about 10-15 minutes.

2. 2

   Remove from oven and rub in a dry towel to remove the skins. This is a messy job, but hazelnut skins can be very bitter, so I always remove them.

3. 3

   Coarsely chop the nuts and set aside to cool.

4. 4

   Beat together the butter and sugar until creamy.

5. 5

   Add the eggs, merlot and vanilla, gently mix together.

6. 6

   Add the flour, baking powder and salt, carefully mix together.

7. 7

   Add the hazelnuts and mix. The dough will be very soft and moist.

8. 8

   Divide the dough into two logs and pat out on a large parchment lined baking sheet. I flour my hands a bit to help with this. These will spread, so if your baking sheet isn't large, use two. The logs should be about 3/4 inch thick, and about 5 x 14 inches long.

9. 9

   Bake in a 325 degree oven for about 25 minutes, or until the logs feel firm. Remove from oven and cool on a rack for 5 minutes.

10. 10

    Gently cut the logs into 1/2" - 3/4 " slices, and spread the slices out on the baking sheets. A serrated knife might be best for this. Return to the oven for 20 - 25 minutes more, turning the cookies over halfway through the baking time. Remove from the oven when they feel firm in the middle.

11. 11

    Cool on a rack.