Hazelnut (Or Almond) Biscotti
Submitted by Dawn M
Cinnamon hazelnut or almond biscotti with 2 tablespoons of vanilla and a powdered sugar finish. Twice-baked Italian cookies that stay crunchy for weeks in an airtight container.
Two tablespoons of vanilla and 2 teaspoons of cinnamon make these biscotti more warmly spiced than most Italian versions, which tend to lean on anise or citrus instead. The butter-based dough is richer than traditional olive oil biscotti, giving a slightly more tender crumb while still achieving that signature crunch after the second bake.
Use hazelnuts or almonds, coarsely chopped so you get visible nut pieces in every slice. The coarse chop also means you hit pockets of toasted nut flavor rather than a uniform distribution.
The 2 to 3 hour chill before shaping is critical. This dough is too soft and sticky to handle at room temperature. Once chilled, shape it into flat loaves about 1 inch thick and 2 inches wide on a greased sheet. After the first 25-minute bake, let the loaves cool before slicing on the diagonal. The second bake, 5 to 10 minutes cut-side down, is what transforms them from soft cookies into the dry, crunchy, coffee-dipping biscotti you’re after.
A dusting of powdered sugar while still warm adds sweetness and a bakery-shop look.
Chef Tips
- Slice on the diagonal for the classic elongated biscotti shape; straight cuts look stubby
- Watch the second bake closely. The line between lightly toasted and burnt is about 2 minutes
- These actually improve after a day as the texture firms up further
- Store in an airtight container for up to 3 weeks. They’re one of the longest-lasting homemade cookies
Variations
- Chocolate dip: Dip one end of each cooled biscotto into melted dark chocolate for a dressed-up version
- Orange almond: Replace the cinnamon with 1 tablespoon grated orange zest for a citrus-forward Italian classic
- Pistachio cranberry: Swap in pistachios and dried cranberries for a colorful, festive variation
Ingredients
Directions
In a mixer blend together butter, sugar, cinnamon, vanilla and salt.
Add eggs one at a time until mixture is light and fluffy.
Stir in nuts.
Sift together four and baking powder.
Stir into sugar mixture.
Chill at least 2 to 3 hours.
Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet.
Bake at 350℉ (180℃) for 25 minutes.
Remove from oven and let cool.
Cut loaves in 1 inch diagonal slices.
Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted.
Sprinkle with powdered sugar.
Store in an air thight container.
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