Orange Hazelnut Biscotti
Infused with the zesty brightness of orange and the rich crunch of toasted hazelnuts, these Orange Hazelnut Biscotti are the perfect combination of flavors and textures. This classic Italian cookie is twice-baked for crisp perfection, making it ideal for dunking into your morning coffee or evening tea. A touch of orange zest adds a refreshing citrus twist, while the roughly chopped hazelnuts provide a satisfying nutty crunch in every bite. Made with simple pantry staples and ready in just over an hour, this biscotti recipe is great for holiday gifting, dessert platters, or simply enjoying as a sweet treat. Plus, their long shelf life means you can savor these golden, crunchy cookies for days!
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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 tablespoon Orange zest
- 0.75 cup Whole hazelnuts, toasted and roughly chopped
- 3 Large eggs
- 1 teaspoon Pure vanilla extract
- 3 tablespoons Unsalted butter, melted and slightly cooled
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Stir in the orange zest and hazelnuts, ensuring they are evenly distributed throughout the dry ingredients.
In a separate medium bowl, beat the eggs, vanilla extract, and melted butter until smooth and fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir until a sticky dough forms. If the dough feels too dry, add 1 teaspoon of water at a time until it comes together.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a long, flat log approximately 12 inches long and 3 inches wide. Place them on the prepared baking sheet, leaving space between the logs as they will spread slightly during baking.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow them to cool for 10 minutes.
Lower the oven temperature to 300°F (150°C). Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick slices.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 10 minutes, then flip the biscotti and bake for another 10 minutes, or until they are crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 359.0 g | 131% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 155.6 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 256 mg | 20% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1232 mg | 26% | |
*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.
