- Stand mixer: Essential for combining ingredients efficiently.
- Hazelnut grinder: For freshly ground hazelnuts to enhance flavor and texture in biscotti.
- Digital kitchen scale: Accurate measurements are crucial for baking success.
- Oven thermometer: Ensures precise oven temperature, critical for perfect biscotti.
- Parchment paper sheets: Useful for baking and handling dough to avoid sticking.
- Biscuit cutter: Specifically designed to shape biscotti, ensuring uniform slices for even baking.
- Rolling pin or flat-bottomed bottle (for rolling out dough): Helpful if the recipe includes flattening the dough before baking.
- Cookie cooling rack: Ideal for cooling biscotti evenly without sticking to surfaces.
- Dough scoop: For portioning dough consistently, ensuring all biscotti pieces are uniform in size for even baking.
1 1/2 cups hazelnuts (7 ounces)
3/4 cup sugar
2 cups self-rising cake flour
2 large eggs
1 teaspoon pure vanilla extract
parchment paper; a stand mixer with paddle attachment
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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