Your rating
Not rated yet!
Modify
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
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Cheesy Baked Ziti
A delicious and comforting baked pasta dish with a cheesy twist.
60 min
8
450 calories
Extra Mint Chocolate Chip Devil's Food Cake Cookies
These cookies are a delicious combination of rich devil's food cake and refreshing mint, with extra mint extract for an added burst of flavor.
25 min
24 cookies
150 per cook calories
Pisto Manchego with Chorizo
A traditional Spanish vegetable stew with added chorizo for extra flavor.
45 min
4
320 calories