Hazelnut Biscotti

chefs-mate chefs-mate 0 Comments
Servings: 36 Difficulty: Advanced
Jump To Recipe Print Recipe
Crispy, twice-baked Italian cookies with a rich hazelnut crunch and bright citrus notes.
Hazelnut Biscotti recipe image
Hazelnut Biscotti recipe image
Print Recipe

Hazelnut Biscotti

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 36 Calories: 922.0

Description

These Hazelnut Biscotti are the perfect companion to afternoon coffee or evening tea. The recipe features toasted hazelnuts for a deep, nutty flavor and bright lemon zest that cuts through the sweetness. Baked twice, the cookies achieve their signature hard, crunchy texture, ensuring they stay fresh for weeks in an airtight container. They are elegant enough for holiday gift baskets yet simple enough for a weekend baking project. The combination of vanilla, butter, and roasted nuts creates a sophisticated aroma that fills the kitchen. Serve them dry for maximum crunch or dip them into a warm beverage to soften them slightly. A timeless treat that balances sweetness with savory nuttiness.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. Spread hazelnuts on a baking sheet and toast for 8 to 10 minutes until fragrant and skins start to crackle.
  3. Place warm nuts in a clean dish towel and rub vigorously to remove as much of the papery skin as possible.
  4. Coarsely chop the toasted hazelnuts and set aside.
  5. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy.
  6. Add sugar and lemon zest, beating until the mixture is light and fluffy, about 2 minutes.
  7. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  8. Mix in the vanilla extract until combined.
  9. In a separate bowl, whisk together the flour, baking powder, and salt.
  10. Gradually add the dry ingredients to the wet mixture, beating on low speed until a smooth dough forms.
  11. Fold in the chopped hazelnuts using a wooden spoon until evenly distributed.
  12. Divide the dough in half and shape each half into a 10-inch long log on an ungreased baking sheet.
  13. Bake the logs for 30 minutes, or until set and golden brown.
  14. Remove from oven and let cool on the baking sheet for 15 minutes.
  15. Using a serrated knife, cut the logs into 1/2-inch diagonal slices.
  16. Lay the slices flat on the baking sheets, ensuring they are not touching.
  17. Return to the oven and bake for 8 to 9 minutes.
  18. Flip the biscotti over and bake for another 8 to 9 minutes until dry and lightly browned on both sides.
  19. Remove from oven and let cool completely on the sheets before storing.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 922.0kcal
% Daily Value *
Total Fat 27.0g42%
Saturated Fat 15.6g78%
Cholesterol 154.3mg52%
Sodium 217.3mg10%
Total Carbohydrate 153.9g52%
Dietary Fiber 3.9g16%
Sugars 61.3g
Protein 15.8g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hazelnut, biscotti, cookies, twice-baked, lemon zest, crunchy, coffee dip, nutty, dessert, baking, homemade, tea time, gift idea, vanilla, crisp, italian style, afternoon snack, toasted nuts, all-purpose flour, unsalted butter
Recipe Card powered by WP Delicious