Best-Ever Hazelnut Biscotti

    (35)
    1 hour 50 min

    These hazelnut biscuits are twice-baked, just like traditional biscotti. They are crunchy and slightly sweet, designed to be dunked into coffee. Feel free to substitute in almonds, if you prefer.


    36 people made this

    Ingredients
    Makes: 36 biscotti

    • 500g plain flour
    • 400g caster sugar
    • 2 teaspoons baking powder
    • 6 eggs
    • 4 tablespoons hazelnut liqueur
    • 2 teaspoons vanilla extract
    • 2 teaspoons almond extract
    • 275g hazelnuts, toasted, skinned and coarsely chopped

    Method
    Prep:20min  ›  Cook:35min  ›  Extra time:55min cooling  ›  Ready in:1hr50min 

    1. Mix dry ingredients (except hazelnuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
    2. Shape dough into two loaves 7.5cm wide, 37.5cm long. Place on greased baking tray.
    3. Bake for 20 minutes at 180 C / Gas 4. Remove loaves from oven and let stand until cool to the touch.
    4. Using sharp, serrated knife, slice the loaves diagonally into 1.75cm thick slices. Place back on baking tray, sliced side down and bake for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.

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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (30)

    by
    54

    wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little too moist and wet, especially for something that would soon turn crunchy. but...after the second baking, it was crunchy and delicious!!!! this is the second time i've made biscotti, and this recipe turned out MUCCCHHHH better than the first did. i also halved this recipe to just try it out first and used only 2 eggs, which turned out great. i've now made it twice, the first, a hazelnut version with frangelico and a second almond version with amaretto. both were very delicious!! i dipped these in melted chocolate.. delicious dipped in coffee... now i'm addicted! i'll be making them whenever we're running low so we always have them!  -  23 Nov 2003  (Review from Allrecipes US | Canada)

    by
    35

    I have experimented with several biscotti recipies, but this one is my favorite. They are VERY hard and crunchy, perfect for dipping into a latte, and are essentially fat free. I typically half the recipe, but instead of using 3 eggs, I use 2 eggs because the dough would otherwise be too moist.  -  22 Jan 2003  (Review from Allrecipes US | Canada)

    by
    34

    This is an easy recipe and oh so delicious! You can also improvise. Omit nuts and add chocolate to half the dough. Roll out two separate rectangles of white and chocolate dough, place one on top of each other, roll jelly style, bake roll and slice.  -  09 Nov 2002  (Review from Allrecipes US | Canada)

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