At #3, chopped hazelnuts replace the orange and cranberry combination in #4. Expect an earthy, nutty flavor and a firm crunch, without the chewy dried fruit of the previous recipe. An optional small amount of espresso powder adds a coffee accent. Choose this version if you want hazelnuts to be the main flavor.
Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 3/4 cup Granulated sugar (provides the traditional crisp snap)
- 1 tsp Baking powder (for a slight, necessary rise)
- 1/4 tsp Salt (enhances the deep, nutty flavors)
- 1/2 tsp Instant espresso powder (optional, but it subtly enhances the roasted hazelnut profile without overpowering it)
- 3 large Eggs (room temperature)
- 1.5 tsp Vanilla extract
- 1 cup Whole skinless hazelnuts (roughly chopped; the second bake will toast them to perfection)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and instant espresso powder.
- In a separate large bowl, lightly beat the room-temperature eggs, then whisk in the vanilla extract until fully combined.
- Gradually pour the dry flour mixture into the wet egg mixture. Use a sturdy wooden spoon or spatula to mix until a thick, cohesive dough begins to form.
- Pour in the chopped hazelnuts and gently fold them into the dough. You may need to use your hands to ensure the nuts are evenly distributed throughout the thick mixture.
- Turn the dough out onto a lightly floured work surface. Divide it equally into two halves. Shape each half into a log about 9 inches long and 2.5 inches wide. Place the logs on the prepared baking sheet, spacing them a few inches apart.
- Bake for 25 minutes, or until the logs are firm to the touch and have developed a pale golden color.
- Remove from the oven and let the logs cool on the baking sheet for exactly 10 to 15 minutes. Reduce your oven temperature to 325°F (165°C).
- Transfer the semi-cooled logs to a cutting board. Using a sharp serrated knife, slice them on a slight diagonal into 3/4-inch thick pieces. Press down gently but firmly to slice cleanly through the hazelnuts.
- Place the sliced biscotti cut-side down back onto the baking sheet. Bake for 8-10 minutes, carefully flip each piece over, and bake for a final 8-10 minutes. They should be deeply golden, completely dry, and heavily toasted. Cool completely on a wire rack before serving!
Nutrition
Calories: 144kcalCarbohydrates: 29gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 47mgSodium: 102mgPotassium: 42mgFiber: 1gSugar: 13gVitamin A: 68IUCalcium: 30mgIron: 1mg
Working with Hazelnuts
Roughly chop the skinless hazelnuts before folding them into the dough so the pieces are distributed throughout both logs.
After the first bake, let the logs rest for 10–15 minutes. Use a sharp serrated knife with a gentle sawing motion to cut through the nuts without pulling them out. Lower the oven to 325°F (165°C) for the second bake and turn the slices halfway through.
Next: Decadent Double Espresso Biscotti. Espresso becomes the main flavor, supported by cocoa powder, with optional mini chocolate chips for pockets of sweetness.