Hazelnut Biscotti
Crisp, nutty, and irresistibly aromatic, this Hazelnut Biscotti recipe is a timeless treat that's perfect for pairing with your morning coffee or afternoon tea. Made with roasted hazelnuts, a hint of vanilla, and an optional touch of zesty orange, these twice-baked Italian cookies are both flavorful and satisfying. The dough comes together in minutes, featuring pantry staples like all-purpose flour, sugar, and eggs, while the addition of melted butter ensures a tender, yet crunchy texture. Each biscotti slice is toasted to golden perfection, delivering a crisp exterior balanced by the rich, earthy flavor of hazelnuts. Customize these with your favorite dipping sauces or enjoy them as they are for a snack that's as elegant as it is easy to make. With a shelf life of up to two weeks, they’re ideal for gifting or keeping on hand for indulgent moments!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup whole hazelnuts
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon orange zest (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Stir in the whole hazelnuts to evenly distribute them in the dry mixture.
In a separate bowl, beat the eggs. Mix in the vanilla extract, melted butter, and optional orange zest, if using.
Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. Use your hands if necessary to combine thoroughly.
Lightly flour your hands and the surface of the dough, then shape it into a long log about 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the log is golden and firm to the touch. Remove from the oven and let it cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
Return the slices to the oven and bake for 10-12 minutes. Flip the slices over and bake for another 10-12 minutes, or until they are dry and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack. Store them in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 363.3 g | 132% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 157.7 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
