Discover the magic of the twice-baked method! Hazelnuts already possess a wonderfully rich, earthy flavor, but when suspended in biscotti dough and baked twice, they undergo a secondary roasting process. This draws out their natural oils and deepens their toasted profile beautifully. The result is a highly aromatic, intensely crunchy cookie that is practically begging to be dipped into a hot espresso.
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