“Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!” - by Nan Wilson
Ingredients
Adjust Servings
Original recipe yields 3 dozen
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (18 total)
- Calories
- 259 cal
- 13%
- Fat
- 12.2 g
- 19%
- Carbs
- 33.1 g
- 11%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 a..." See morere fantastic! "
JessPress
"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 ingredi..." See moreents and then the nuts and the chocolate chips. I used filbert nut instead of hazelnuts. It was delicious. I would do this recipe again =)"
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