Hazelnut Biscotti Recipe
Add a photo
1 of 1 Photo

Hazelnut Biscotti

By: Nan Wilson  
"Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!"

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 318 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 3 dozen
 

Ingredients

  • 1 cup skinned, toasted hazelnuts
  • 1 cup white sugar
  • 1/2 cup unsalted butter
  • 1/4 cup hazelnut liqueur
  • 3 eggs
  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup mini semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
  3. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
  4. Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 263 | Total Fat: 12.4g | Cholesterol: 49mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2002 by OH_JUST_ME 
I substituted toasted, slivered almonds for the hazelnuts and brandy for the liquer and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by LIZAJANE 
This is a great flavor variation on traditional biscotti. If you ground the hazelnuts the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2004 by PATCSANT 
very good! a hit with all! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?