Hazelnut Biscotti

Crisp, nutty, and irresistibly aromatic, this Hazelnut Biscotti recipe is a timeless treat that's perfect for pairing with your morning coffee or afternoon tea. Made with roasted hazelnuts, a hint of vanilla, and an optional touch of zesty orange, these twice-baked Italian cookies are both flavorful and satisfying. The dough comes together in minutes, featuring pantry staples like all-purpose flour, sugar, and eggs, while the addition of melted butter ensures a tender, yet crunchy texture. Each biscotti slice is toasted to golden perfection, delivering a crisp exterior balanced by the rich, earthy flavor of hazelnuts. Customize these with your favorite dipping sauces or enjoy them as they are for a snack that's as elegant as it is easy to make. With a shelf life of up to two weeks, they’re ideal for gifting or keeping on hand for indulgent moments!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 20

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 cup whole hazelnuts
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter (melted)
• 1 teaspoon orange zest (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Stir in the whole hazelnuts to evenly distribute them in the dry mixture.

Step 4

In a separate bowl, beat the eggs. Mix in the vanilla extract, melted butter, and optional orange zest, if using.

Step 5

Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. Use your hands if necessary to combine thoroughly.

Step 6

Lightly flour your hands and the surface of the dough, then shape it into a long log about 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the log is golden and firm to the touch. Remove from the oven and let it cool for 10 minutes.

Step 8

Reduce the oven temperature to 300°F (150°C).

Step 9

Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.

Step 10

Return the slices to the oven and bake for 10-12 minutes. Flip the slices over and bake for another 10-12 minutes, or until they are dry and crisp.

Step 11

Remove the biscotti from the oven and let them cool completely on a wire rack. Store them in an airtight container for up to two weeks.

Nutrition Facts

Serving size	694.2 grams (694.2g)

Amount per serving	% Daily Value*
Calories	2847

Total Fat 137.70g	177%
Saturated Fat 32.00g	160%
Polyunsaturated Fat NaNg
Cholesterol 465mg	155%
Sodium 1186mg	52%
Total Carbohydrate 363.30g	132%
Dietary Fiber 21.20g	76%
Total Sugars 157.70g
Protein 59.60g	119%

Vitamin D 80IU	400%
Calcium 270mg	21%
Iron 20mg	112%
Potassium 1433mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 8.1%

Carbs: 49.6%