Search thousands of recipes reviewed by home cooks like you.

Hazelnut Biscotti

Hazelnut Biscotti

Nan Wilson

Nan Wilson

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

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:
  • 49 mg
  • 16%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Add to list

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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

OH_JUST_ME
17

OH_JUST_ME

12/5/2002

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 really are fantastic!

JessPress
12

JessPress

1/22/2010

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 ingredients and then the nuts and the chocolate chips. I used filbert nut instead of hazelnuts. It was delicious. I would do this recipe again =)

LIZAJANE
12

LIZAJANE

12/8/2003

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 myself, and ADD THE CHOCOLATE!

More reviews

Similar recipes

ADVERTISEMENT