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Hazelnut Biscotti
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of chopped hazelnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Add 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Mix until a dough forms.
- Fold in 1 cup of chopped hazelnuts until evenly distributed in the dough.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet, leaving space between the logs.
- Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Using a serrated knife, carefully slice the logs into 1/2 inch thick diagonal slices. Place the slices cut side down on the baking sheet.
- Bake for an additional 10 minutes, then flip the biscotti over and bake for another 10 minutes, or until the biscotti are golden and crisp.
- Allow the biscotti to cool completely on a wire rack before serving. Enjoy with coffee or tea.
Hazelnut biscotti, a traditional Italian treat, has a rich history dating back to the Renaissance era. Originating in the Tuscan city of Prato, these twice-baked cookies were favored by the Medici family and quickly gained popularity throughout Italy. The combination of toasted hazelnuts and a hint of vanilla gives these biscotti a delightful crunch and a nutty, aromatic flavor. Today, renowned chefs like Lidia Bastianich and Mario Batali have put their own spin on this classic recipe, adding a modern twist to an age-old favorite. For the best hazelnut biscotti, head to Tuscany, where the local bakeries craft these treats to perfection. The key to making authentic hazelnut biscotti lies in using high-quality hazelnuts and mastering the double-baking process, resulting in a crispy, yet tender texture. Whether enjoyed with a cup of espresso or dipped in Vin Santo, hazelnut biscotti continues to be a beloved indulgence for dessert enthusiasts worldwide.
65 min
24
120 calories
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