Hazelnut Biscotti

Hazelnut Biscotti

9

"Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!"

Ingredients

{{adjustedServings}} servings 259 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
  3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
  4. Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.
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Reviews

9
  1. 10 Ratings

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I substituted toasted, slivered almonds for the hazelnuts and brandy for the liquer and omitted the chocolate chips. I have had hearty complements from everyone that has tried these. These re...

Making biscotti for the first time, I found this recipe very easy and good. However, I changed the directions a bit. I creamed the butter with the sugar, added eggs and brandy. I added the dry i...

This is a great flavor variation on traditional biscotti. If you ground the hazelnuts the cookies come out almost crumbly and less like a crunchy, hard biscotti. A must try for non-dunkers like ...