Ingredients
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3/4 cup hazelnuts 1/2 cup (1/4 lb) butter or margarine, room temp. 3/4 cup sugar 2 large eggs 2 Tbsp Merlot 1 tsp vanilla 2 cup all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt
Procedure
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Place nuts in a 9-10 inch wide pan. Bale in a 325 degree oven until nuts
are golden brown under the skin, 15-20 minutes. Pour nuts onto a towel and
rub to remove loose skins. Let nuts cool, lift from towel, and discard
brown skins. Coarsely chop nuts.
In a large bowl, beat butter and sugar until well blended. Beat in eggs
until fluffy. Beat in Merlot and vanilla.
Mix flour, baking powder, and salt. Add flour mixture and nuts to butter
mixture, stir, then beat until well blended.
With a spoon, drop 1/2 the dough in dollops down the length of an oiled 12
x 15 inch baking sheet, keeping dough at least 1 t0 1 1/2 inches from
center of pan. Repeat with remaining dough on opposite side of pan. With
floured hands, pat each portion into a flat log about 3/4 inches thick.
Bake in a 325 oven until logs are lightly browned on top, about 5 minutes.
On the pan, cut logs crosswise into 1/2 inch thick slices. Tip slices over
onto a cut side (it may take a little juggling to keep them all on the pan;
the cookies touch).
Return cookies to oven and bake until the biscotti are browned, 20-25 more
minutes. Transfer biscotti to racks until cool. Serve or store airtight up
to 1 week. Makes about 4 dozen.
