1 package (18 ounces) refrigerated sugar cookie dough
1/2 cup all-purpose flour
1/2 cup chopped toasted hazelnuts
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1 teaspoon vanilla extract
1/2 teaspoon almond extract
Makes 24 cookies.
Preheat the oven to 350 degrees. Lightly grease a large cookie sheet.
In a mixing bowl, use your hands to break up the cookie dough. Sprinkle with the flour, nuts and vanilla and almond extracts. Use your hands to knead the dough until all the ingredients are fully incorporated.
Divide the dough into two parts. Place each part on the prepared baking sheet and form each into a 12-inch log that is about 1 inch thick. Bake until dough is pale golden and the top is just firm, 20 to 25 minutes.
Let the logs cool on the baking sheet for about 5 minutes, then use a sharp knife to cut each log into 12 diagonal slices, each about 1 inch thick. Place the slices flat, about 1 inch apart, on the same baking sheet. Continue to bake the cookies until they are rich golden brown and quite firm, 10 to 15 minutes. Transfer the cookies to a rack to cool completely. The cookies can be stored, tightly covered, for up to 1 week
Tips: Don't under bake the cookies. They should be quite crisp.
Substitute toasted pine nuts or chopped almonds for the hazelnuts. For chocolate biscotti, substitute 1/4 cup unsweetened cocoa powder for 1/4 cup of the flour, and use toasted walnuts in place of the hazelnuts. Substitute 1/4 cup dried cranberries for 1/4 cup of the hazelnuts.