These aromatic biscotti are lovely with a fresh cup of coffee.
These taste delicious! Like anchel79, I found it really difficult to slice the loaf without it crumbling to bits. However I tried leaving one loaf until it was completely cold, and found it a lot easier to slice without it falling to bits, and without the hazelnuts simply dropping out of each slice. So, in future, I plan to leave the loaves to cool completely after the first bake before slicing them. I used a very sharp, finely serrated knife, with a light "sawing" action to cut through the hazelnuts as well as the biscuit. I then baked the slices from the second loaf for closer to 10 minutes on each side since they were starting from cold. Perfect! - 11 Jun 2012
This recipe is rather tasty, although mine came out very crumbly and fell apart even when using serrated knife, so it became 'Biscotti bits' rather than slices. Still tasted nice though. - 26 Jan 2010
The skin of the hazelnut is quite bitter. To remove it easily, in a large saucepan, bring 3 cups of water to a boil. Add 4 tablespoons of baking soda and 1 cup of hazelnuts and boil nuts for about 3 minutes. Test a nut under cool running water. If the skin doesn't slip off easily, boil nuts another minute or two. After peeling, nuts should be crisped and lightly browned in a 350 degree oven for about 20 minutes. - 02 Mar 2006 (Review from Allrecipes US | Canada)