... Hazelnut and Pernod Biscotti

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4 cups flour
2 tablespoons grated orange peel
2 tablespoons freshly ground coffee
5 teaspoons baking powder
4 teaspoons anise seed chopped
2 teaspoons salt
2 sticks butter cut in ½” pieces
3 cups toasted, chopped hazelnuts, skins removed
2 cups sugar
4 eggs
½ cup Pernod


preheat over to 350°
line 2 sheet pans with parchment paper
mix first 6 ingredients in Cuisinart; add butter to the Cuisinart and process to a course mixture; turn out into a large bowl and add the sugar and the nuts to the flour mixture, mix to combine with spoon
mix together in a small bowl the eggs and the Pernod and pour into the flour mixture.  Stir until mixture holds together in a rough, loose mass, and turn out on a floured board.  Knead enough to bring the mass together and form a loaf shape.  Cut the loaf into 6 pieces. 
Roll each piece into a log by rolling back and forth on the floured surface.  The logs should be about 9 to 10 inches long.  Place 3 logs on each sheet pan.  Pat down the length of each log to flatten to about an inch thick. 
Bake for about 35 minutes
Remove from oven and slice diagonally each loaf into about ½ inch slices. Place the slices back on the sheet pans and bake for another 10 minutes or so till the slices are brown on one side.  Take them out and turn the slices to bake the other side until browned.  About another 8 to 10 minutes.  Take them out and cool on a rack.  Store them in tightly closed containers.  Makes about 3 dozen.

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927