Real Recipes From Real Home Cooks ®

hazelnut biscotti

(2 ratings)
Recipe by
Anthony Nicometi Jr
Cheektowaga, NY

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 ratings)
yield serving(s)
prep time 25 Min
cook time 1 Hr 5 Min

Ingredients For hazelnut biscotti

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

How To Make hazelnut biscotti

  • 1
    Before 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.
  • 2
    Spread 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
  • 3
    In large bowl, beat sugar and butter until light and fluffy. add Vanilla and Hazelnut oil and mix until combined.
  • 4
    Mix in eggs 1 at a time until combined.
  • 5
    Sift together Flour, Baking Powder and Baking Soda, then add in 3 separate additions.
  • 6
    After Flour is Fully Combined. Gently Fold in your Chopped Hazelnuts.
  • 7
    Place 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
  • 8
    Divide 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
  • 9
    Bake 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.
  • 10
    Place 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
  • 11
    Serve with a Hot cup of Coffee and Enjoy :)