Hazelnut Biscotti

By Marialisa Calta

Total Time
2 hours 45 minutes
Rating
4(39)
Notes
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Ingredients

Yield:Four dozen cookies
  • ¼pound unsalted butter
  • 1cup sugar
  • 4large eggs
  • 1teaspoon vanilla extract, or almond extract, if almonds are used
  • 2½ to 3cups sifted flour
  • 1½teaspoons baking powder
  • 2cups shelled halzelnuts (almonds can be substituted)
  • ½teaspoon salt
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well with each addition. Stir in the vanilla, then add 2½ cups of the flour mixed with baking powder.

  2. Step 2

    Cut the nuts in half and add them to the dough. The mixture should be thick enough to shape by hand. If not, add the remaining flour little by little until the mixture reaches the right consistency. Wrap the dough in plastic and refrigerate for at least 2 hours.

  3. Step 3

    Preheat the oven to 375 degrees.

  4. Step 4

    Shape the dough into about 6 small loaves that are 2 inches wide, 6 inches long and 1 inch high. Lay them about 2 inches apart on a lightly greased cookie sheet.

  5. Step 5

    Bake in the oven for 10 to 15 minutes, until light gold in color.

  6. Step 6

    While they are hot, place the loaves on a cutting board and cut them on the diagonal into ½-inch slices. Place the cookies on the cookie sheet, making sure they do not touch. Bake again for about 10 minutes, until they are golden brown. Watch closely and do not overbake.

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Ratings

4 out of 5
39 user ratings
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Lauren Sahl

The instructions neglect to have you add the salt. Do this with the vanilla

Andrea in Seattle

Did anyone toast the nuts first before splitting them.

ilkat

Yes. Then I rubbed them in a kitchen towel to remove most of the skins.

Rachel

I made these with hazelnut flour because had half a bag in the pantry and it wasn't going to last. They were fine, despite the substitution.

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