Hazelnut Biscotti

Anthony Nicometi Jr


Biscotti is up there in my "Top 5 Favorite foods in the World" And To be honest. I've never had a Biscotti I didn't like! My aunt Angela (Full Blooded Italian) Taught me her basic Biscotti dough and told me, It could be altered a million and a half ways, to create different Flavors. Seeing how I've fell in love with all things Hazelnut thanks to my Godmother. I figured that this could work, and boy I was right! I gave this to my Aunt for a housewarming gift, Her and her mother loved it. And I know you will too :)

★★★★★ 2 votes
Makes 40 Biscotti
25 Min
1 Hr 5 Min


1 c
roasted hazelnuts (coarsely chopped)
1 c
1/2 stick
1 tsp
vanilla extract
1/2 tsp
hazelnut oil (not extract)
3 1/2 c
all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda

How to Make Hazelnut Biscotti


  • 1Before we start,
    First: I must let you all know. PLEASE DO NOT USE SELF RISING FLOUR. They will Rise way too much and be ruined.

    Second: If you do not know how to cut biscotti, and desire the traditional shape, I reccomend you watch a tutorial video how to cut, If my instructions do not provide enough detail.
  • 2Spread Hazelnuts among a cookie sheet (Not Greased) bake uncovered at 350 degrees, Flipping and Stirring every 5 minutes, until Golden and aromatic (15 Mins in my oven) then allow to cool before chopping
  • 3In large bowl, beat sugar and butter until light and fluffy. add Vanilla and Hazelnut oil and mix until combined.
  • 4Mix in eggs 1 at a time until combined.
  • 5Sift together Flour, Baking Powder and Baking Soda, then add in 3 separate additions.
  • 6After Flour is Fully Combined. Gently Fold in your Chopped Hazelnuts.
  • 7Place dough on lightly floured Surface, and Kneed for 2-3 minutes (More on the 3 side for me) until the dough holds together, and Hazelnuts are evenly distributed
  • 8Divide dough in half, On one side of an ungreased cookie sheet, Shape half the dough into roughly a 10x3 rectangle (Almost a loaf shape), Making sure to keep the edges round. Repeat with the Other half of the dough on another sheet
  • 9Bake 20-25 Mins until the center is firm to the touch, and cool on the cookie sheet for about 15 mins. Invert to a cutting board and Cut into Half inch slices.
  • 10Place your slices (Cut side Down) on another ungreased cookie sheet. and Bake for 15 mins until crisp and light golden in color. IMMEADIATLY remove and place on a wire rack. Allow the cookie sheet used to cool before repeating with the other half of the dough
  • 11Serve with a Hot cup of Coffee and Enjoy :)

Printable Recipe Card

About Hazelnut Biscotti

Course/Dish: Cookies
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids