Makes 20 to 22 Biscotti
- 2 cups flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon hazelnut or pistachio paste
- 3 tablespoons rum
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup nuts
Preheat oven to 400° F.
Mix the flour, sugar, baking powder, paste, rum, and vanilla in the bowl of a mixer on low speed, until it becomes coarse and raggy like pie dough.
Add the eggs and mix until the dough comes together. Then, using your hands, fold or knead the nuts into the dough until fairly evenly incorporated.
Place the dough on a floured board and roll into a log, about 2 x 16 inches long.
Remove to a cookie sheet covered with parchment paper and flatten into a half moon shape (when viewed from the ends).
Bake for 30 minutes until golden brown. Cool slightly, about 5 minutes. Lower the oven to 350° F. Slice the log on a bias into ¾-inch slices, about 20 to 22 pieces.
Lay the pieces back onto the cookie sheet, cut side down, and toast in the oven for another 20 minutes until deeply golden brown and very crisp.
**Tip**: This is the classic hard, crunchy cookie that is best when dipped in a dark espresso.