- 6 hazelnut biscotti cookies
- 2 teaspoons finely ground toasted hazelnuts
- 1/4 cup packed light brown sugar
- 1/3 cup dried fine bread crumbs
- 4 tablespoons unsalted butter, melted
- Process the biscotti in a food processor on high speed to make fine crumbs.
- In a medium bowl, combine the cookie crumbs, hazelnuts, sugar, and bread crumbs. Add the butter and blend with a fork. Set aside until ready to fill the cups.