Hazelnut Biscotti

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Servings: 36 Difficulty: Advanced
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Twice-baked Italian cookies with a crisp texture and rich hazelnut flavor
Hazelnut Biscotti recipe image
Hazelnut Biscotti recipe image
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Hazelnut Biscotti

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

Description

These Hazelnut Biscotti are the perfect companion for afternoon coffee or dessert wine. The dough is enriched with butter and brightened by fresh lemon zest, creating a sophisticated balance of sweet and tart. After the first bake, the logs are sliced and returned to the oven to dry out, resulting in that signature crunchy texture that defines authentic biscotti. Toasted hazelnuts are folded into the dough, adding a nutty depth and pleasant crunch to every bite. They store beautifully in an airtight container for weeks, making them an ideal homemade gift or a sturdier option for potlucks. Simple ingredients come together to create an elegant treat that feels both comforting and refined.

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.
  3. Wrap warm nuts in a clean dish towel and rub vigorously to remove skins.
  4. Coarsely chop the hazelnuts and set aside.
  5. In a large bowl, beat butter until soft and creamy using an electric mixer.
  6. Add sugar and lemon zest; beat on medium speed until light and fluffy, about 2 minutes.
  7. Beat in eggs one at a time, followed by vanilla extract.
  8. In a separate medium bowl, whisk together flour, 2 tablespoons baking powder, and 1/4 teaspoon salt.
  9. Gradually add dry ingredients to the wet mixture, beating on low speed until a smooth dough forms.
  10. Fold in chopped hazelnuts using a wooden spoon until evenly distributed.
  11. Divide dough in half and shape each half into a 10-by-2 inch log on a parchment-lined baking sheet.
  12. Bake logs for 30 minutes until set and golden brown.
  13. Let logs cool on the baking sheet for 15 minutes.
  14. Using a serrated knife, slice logs diagonally into 1/2-inch thick slices.
  15. Arrange slices cut-side down on baking sheets.
  16. Bake for 8 to 9 minutes until lightly browned.
  17. Flip biscotti, switch rack positions, and bake another 9 minutes until golden on the other side.
  18. Cool completely on baking 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.

Note

**Storage:** Store cooled biscotti in an airtight container at room temperature for up to 2-3 weeks. Their dry texture makes them excellent for long-term storage.

**Ingredient Note:** The original ingredient list did not specify baking powder or salt, but the directions call for 2 tablespoons of baking powder and 1/4 teaspoon of salt. Ensure you have these on hand for proper leavening and flavor balance.

**Variations:** Try adding a cup of dried cranberries or dark chocolate chips to the dough for a fruity or rich twist. You can also swap half the all-purpose flour for whole wheat flour for a nuttier flavor.

**Tip:** If the dough feels too sticky to shape, chill it in the refrigerator for 15-20 minutes before forming the logs. This makes slicing easier and helps the biscotti hold their shape.

Keywords: hazelnut, biscotti, cookies, lemon zest, twice baked, crunchy, dessert, coffee dip, italian cookie, baking, homemade, nutty, breakfast, snack, gift idea, vanilla, butter, flour, eggs, sugar
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