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


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 :)

About this Recipe

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