Italian Nut Biscotti
Transport your taste buds to the heart of Italy with this delightful Italian Nut Biscotti recipe—an irresistible combination of crisp texture and nutty goodness. These twice-baked cookies feature a harmonious blend of toasted almonds and hazelnuts (or walnuts), with a hint of aromatic vanilla, almond extract, and optional zesty orange for a subtle citrus twist. Easy to prepare with pantry staples like flour, sugar, and eggs, this traditional biscotti dough is baked into golden logs, then sliced and toasted to achieve their signature crunch. Perfect for dipping into a steaming cup of coffee or enjoying on their own as a sweet snack, these homemade biscotti are an elegant treat that stays fresh for weeks in an airtight container. Whether made for gifting or indulging at home, this authentic Italian recipe is a must-try for cookie lovers everywhere.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 grams granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 60 grams unsalted butter, melted and cooled
- 120 grams whole almonds, toasted
- 120 grams hazelnuts or walnuts, toasted
- 1 teaspoon optional: orange zest
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the eggs, vanilla extract, almond extract, and melted butter. If using orange zest, stir it in as well.
Gradually add the wet ingredients to the dry ingredients, mixing until a thick dough forms.
Fold in the toasted almonds and hazelnuts (or walnuts), ensuring they are evenly distributed throughout the dough.
Divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow the logs to cool for 10 minutes.
Reduce the oven temperature to 150°C (300°F).
Using a sharp serrated knife, slice the logs diagonally into 1-inch pieces. Arrange the biscotti slices cut-side down on the baking sheet.
Bake the biscotti for an additional 12-15 minutes on each side, or until they are golden brown and crisp.
Remove from the oven and transfer the biscotti to a wire rack to cool completely before serving or storing.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 91 mg | 2% | |
*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.
