hazelnut biscotti recipe

Hazelnut Biscotti

Hazelnut Biscotti

These biscotti are the perfect treat to have with your morning cup of coffee or tea. Crisp, but not too hard, they are studded with crunchy hazelnuts and flavored with vanilla and orange peel. I like them just the way they are, but you could dress them up with a drizzle of powdered sugar glaze. You can also dip one end of each biscotti in melted chocolate.

I don’t know why more people don’t make their own biscotti. They are so easy to make, and you can flavor them to suit your own taste. Once baked, store them in an air tight container, and they stay crisp for weeks. Assuming you don’t eat them first!

 

Biscotti get their distinctive, extra crunchy texture, from being baked not once, but twice. The batter is spread on a cookie sheet and baked until firm. Once cooled and little, the loaf is sliced and the slices are returned to the oven to get baked until crisp and toasted. I put the slices on a cooling rack, placed on the baking sheet, before the second bake. That way, the biscotti toast on both sides evenly.

So here is the recipe. I hope if you haven’t made biscotti before, you give them a try.

 

Hazelnut Biscotti

3 c. flour

2 t. baking powder

1/2 t. salt

3 eggs

1 c sugar

1/4 c. butter, melted

1/4 c. olive oil

1 1/2 t. vanilla

1 t. grated orange peel

1 c. hazelnuts, toasted, peeled and chopped

 

Combine dry ingredients and set aside. Mix together eggs, sugar, butter, oil, vanilla and peel. Beat until smooth and stir in flour mixture and nuts. Grease a large baking sheet, oil your hands,  and place dough on sheet, forming into a 16×4-inch log. Bake at 325-degrees until tester inserted in center comes out clean, about 30 minutes. Loaf with spread a bit. Cool 15 minutes and leave oven on. Use serrated knife to cut into 1/2 -inch thick slices. Place cooling rack on a baking sheet. Place slices, cut side down, on cooling rack and return to oven for 20-22 minutes. Cool. Makes about 24.

 

Hazelnut Biscotti – Gluten Free

Hazelnut Biscotti- Gluten Free

Hazelnut Biscotti- Gluten Free

These delicate biscotti might surprise you. While they have the normal crunchiness that you’d expect,  they also have a melt in your mouth texture. If biscotti are sometimes too hard for your taste- try making these instead. The combination of toasted hazelnuts, orange peel and vanilla make them wonderfully fragrant as well. I used gluten free flour in this recipe, but you could use all purpose flour if you prefer.

 

 

Hazelnut Biscotti

3 c. gluten-free flour
2 t. baking powder
1/2 t. salt
3 eggs
1 c sugar
1/4 c. butter, melted
1/4 c. olive oil
1 1/2 t. vanilla
1 t. grated orange peel
1 c. hazelnuts, toasted, peeled and chopped

Combine dry ingredients and set aside. Mix together eggs, sugar, butter, oil, vanilla and peel. Beat until smooth and stir in flour mixture and nuts. Grease a large baking sheet and place dough on sheet, forming into 2 (14×3)-inch logs. Bake at 325-degrees until tester inserted in center comes out clean, about 30 minutes. Cool 15 minutes and leave oven on. Use serrated knife to cut into 1/2 -inch thick slices. Place cooling rack on your baking sheet. Place cut side down on cooling rack  and return to oven for 20 minutes.  Cool. Makes about 24. You can leave them plain or add a drizzle of chocolate once cooled.

 

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