Hazelnut Biscotti


(1 vote) 5 1

Very dip-able for piping hot breakfast tea or coffee

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  • 1 C. hazelnuts
  • 1/4 lb. unsalted butter -- at room temperature
  • 1 C. sugar
  • 1 large lemon, -- zest only
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 C. all-purpose flour (+2 Tbs.)
  • 1 tsp. baking powder
  • 1/4 tsp. salt

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Preheat oven to 350 F. Spread the hazelnuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant. Place the toasted nuts in a dishtowel and rub them together to remove some of the skin. Coarsely chop and set aside. In a large bowl, using a hand held mixer, beat the butter at medium speed until soft and creamy. Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In a medium bowl, toss the flour, baking powder and salt. Gradually add the flour mixture to the butter mix, beating on low speed until a smooth dough forms. Using a wooden spoon, work in the hazelnuts until evenly distributed. Divide the dough in half. With lightly floured hands, form the dough into two ten by 2 inch logs. Place the logs on an ungreased baking sheet, at least 2" apart. Bake for thirty minutes or until the logs are set and golden brown. Remove from oven and cool on the baking sheet for fifteen minutes. Using a serrated knife and a sawing motion, carefully cut the logs into 1/2" diagonal slices. Arrange the slices, cut sides down and close together, on 2 baking sheets. Bake the biscotti on the top and middle racks of the oven for 8 to 9 minutes, or until lightly browned. Turn the biscotti over, switching the position of the baking sheets in the oven. Continue baking until lightly browned on the other side, about 9 minutes longer. Cool completely on the baking sheets.

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