This hazelnut biscotti recipe is great for tea time or as a light snack. Dip it in some piping hot breakfast tea or coffee and enjoy!
How To Make Hazelnut Biscotti
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 dish towel and rub them together to remove some of the skin. Coarsely chop and set aside.
In a large bowl, beat the butter until soft and creamy using a handheld mixer at medium speed.
Add the sugar and lemon zest and beat until the mixture is very light and fluffy, for 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 10x2-inch logs.
Place the logs on an ungreased baking sheet, at least 2" apart. Bake for 30 minutes or until the logs are set and golden brown. Once done, remove and let cool on the baking sheet for 15 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 before serving.
- Sugar: 21g
- Calcium: 52mg
- Calories: 339kcal
- Carbohydrates: 41g
- Cholesterol: 57mg
- Fat: 18g
- Fiber: 2g
- Iron: 2mg
- Potassium: 120mg
- Protein: 6g
- Saturated Fat: 7g
- Sodium: 121mg
- Vitamin A: 331IU
- Vitamin C: 2mg
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