Hazelnut Biscotti made with hazelnut liquor and chopped hazelnuts is a hard Italian cookie that's perfect for dunking.
I love adding different flavors to biscotti and this Hazelnut Biscotti is one of my favorites. Though biscotti has to be baked in two steps, they're simple to make and perfect for dunking.
This recipe makes 30 biscotti and can be stored frozen for up to 3 months for a quick snack.
Ingredients Needed
To make hazelnut biscotti, you're going to need the following ingredients:
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Vanilla Extract
- Frangelico (hazelnut liquor)
- Eggs
- Hazelnuts, chopped
- Cooking Spray
How do you make Hazelnut Biscotti?
In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended.
In a separate bowl, whisk together the eggs, Frangelico and vanilla.
Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated. Next, fold in the hazelnuts.
Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12” long log shapes and flatten down so that it is no higher than 1”.
Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes.
Remove from oven and let cool, then slice diagonally into ½" thick slices and put them back on the baking sheet.
Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving.
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Hazelnut Biscotti
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons hazelnut liquor (like frangelico)
- 3 large eggs
- ½ cup chopped hazelnuts
- cooking spray
Instructions
- Preheat the oven to 325 degrees F.
- In a bowl, combine the flour, sugar, baking powder, and baking soda until well blended.
- In a separate bowl, whisk together the eggs, Frangelico and vanilla.
- Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated; then fold in the hazelnuts.
- Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12-inch long log shapes and flatten down so that it is no higher than 1-inch
- Spray a baking sheet with cooking spray, add the dough and bake for 30 minutes.
- Remove from oven and let cool slightly; then slice diagonally into ½-inch thick slices and put them back on the baking sheet.
- Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving.
Karen says
Delicious but I had to add about another half cup of flour to get the dough to no longer sticky. Didn’t impact finished biscotti but dough starts out very very sticky with only 2 cups of flour.
Anita at Hungry Couple says
Nope, not tired of your biscotti yet! 🙂 Hazelnut sounds perfect.
Carrie's Experimental Kitchen says
Thanks Anita 🙂