Hazelnut Biscotti

I made a double batch of these and realized that they were not going to come together enough. I added one more egg and a tablespoon of hazelnut oil which I happened to have on hand and they were great. Needed to extend the time for the second baking a little to really dry them out but the flavor was great.

• Paul

• Brooklyn, NY

• 12/12/2021

I have made this a number of times and always with great success. A favorite with family and friends. They do keep for a while if they last that long! Two pointers: 1) if the dough looks too dry I add a bit of water and/or neutral oil, about a tablespoon at a time 2) form the logs with damp/wet hands and all will go easily

• navehil1

• Ramat Hasharon, Israel

• 6/4/2020

I LOVED this recipe. I have been looking for a crisp flavorful Hazelnut biscotti recipe for some time & this is it !!!! I made 1/2 the recipe. I bought roasted & skinned hazelnuts for ease. Made my own self rising flour w/ addition of salt & baking powder. I stored in an uncovered glass vessel & they stayed crisp.

• carrie.ogorek6910

• Philadelphia Pa

• 12/31/2019

相当好。我有同样的麻烦别人did, and (as I had doubled the recipe) added 1 additional large egg. I then needed to add a little extra flour to get an appropriate consistency. I made the entire recipe in the food processor, and the additional processing may have been too much, as it made the dough a little gluey. A helpful hint for skinning the hazelnuts - I have always found the oven/steaming method to be both annoying and left a ton of skins still on. Instead, I blanched them for about 3 minutes with 3-4 tbsp of baking soda. The skins just slip off under cold running water. Air dry on a towel, then toast as usual. So much easier! The alkaline water helps to break down whatever is holding the skins onto the nuts, so don't skip the baking soda.

• morgancl

• North Carolina

• 5/1/2017

I saw some hazelnuts on sale & bought enough without even having a particular recipe in mind. I found this recipe & I like that it had no butter. I did not go through the trouble of making my flour into "self rising" cake flour.. where do you even find cake flour let alone self-rising..??. So I made the biscotti & they are good - I will keep the recipe and make again but will "amend" the flour as others did.

• seawitch69

• Columbia, SC

• 12/29/2012

I have made this many times, and it is wonderful! I use egg substitute (Reddi-Egg), and have experimented with amounts. 2 eggs did make a dry dough, but with the sub, it is easy to add a little more. (I like the Frangelico idea, and will try it next time!) I tried them once with regular all-purpose flour, but the texture was not as fine. I add 1 Tbsp. baking powder, 3/4 tsp. salt to the flour to make it "self-rising." It is a sticky and stiff dough, but damp hands do help a lot. (And it's worth it!)

• RoxyPaloAlto

• Palo Alto, CA

• 9/14/2012

This is a simple and very tasty recipe. The hazelnut flavor comes through very nicely and the biscotti are sweet but not overpoweringly so. I love them as they are, without chocolate, for a full hazelnut flavor, which I got from shelling the nuts myself, For almost any recipe requiring nuts, I always find the flavor is deeper if I make the effort to shell the nuts rather than buying them shelled, which is always worth the little extra time. The only issue was having to use 3 large eggs instead of the recipe's 2-egg requirement as others have mentioned. I suppose it just depends on the consistency of the flour you use and how big your "large" eggs happen to be. Two eggs was definitely not enough and the flour was still very dry and would not hold together. A third egg solved the problem and all was well. The biscotti turned out perfectly golden, crisp, and full of rich hazelnut flavor.

• jj2010

• 12/11/2010

i did everything in the food processor. once the hazelnuts and sugar were finely ground i added regular cake flour, 1.5 tsp baking powder, 1 tsp salt and 2 jumbo (not large) eggs. i used the bigger eggs because of what i read here in the reviews. dough was sticky, but wet hands were good enough to form the logs. i got more than 32 cookies, but i was cutting mine pretty thin- more like 3/8". i liked them. tasty!

• alishajune

• oakland, ca

• 12/31/2009

Excellent taste and easy to execute. I used three eggs instead of two. I buy eggs at my local farmer's market and they may have been smaller than supermarket-sized "large" eggs, but two was just not enough. That said, our guests really loved them and I am happy to make them again.

• ravj61

• Syracuse, NY

• 12/29/2008

I'm not sure how I feel about this one. I made two batches. The first batch was very hard to work with. The dough was very dry and I found it hard to form the logs. When I cut it into strips it fell apart very easily. The second batch I made, I added three eggs instead of two (like someone had suggested previously) and it worked so much better! Tasted better too. Next time, I think I will add some chocolate :)

• jmseward

• Virginia Beach

• 12/14/2008

I made biscotti for the first time using this recipe. It was so quick and easy. The dough seemed a little dry but they turned out great anyway.

• jennylai

• Seattle

• 12/10/2008

Not sure why this worked so well for some. My dough was dry and crumbly. 1/4 cup of hazelnut oil and 1 tablespoon of Frangelico (for a flavor burst) conditioned it pretty well. The recipe lacks enough liquid. Once you get it going, it is pretty good. We dipped ours in semisweet chocolate (melted) and coated with medium chopped roasted hazelnuts. Gives it that classy touch.

• Gus7

• California

• 9/1/2008

While cleaning out my magazines for a paint job I found this recipe from last year and decided to try it today. I had to google on how to make self rising cake flour and found out it was easy. The house smells wonderful from the toasted hazelnuts. For any biscotti recipes second baking I lay them down on a cooling rack so that both sides bake at once. This has never failed me.

• oldkitchen

• Miami Beach

• 8/12/2008

Love this recipe! So simple and tasty. Could not find self rising cake flour, so added 2 tspns baking powder and pinch of salt to cake flour. (I once made the mistake of trying regular self rising flour in another recipe, and what a salty disaster that turned out to be!) As for the biscotti next time I might try adding some chocolate chips and see how that turns out.

• msclare

• Ft Lauderdale

• 4/23/2008

Haven't make these yet but I want to try something different. Has anyone used Hazelnut spread found in the peanut butter isle? I think I can substitute that for the toasted hazelnuts. Any ideas on any additional changes I should make?? THANKS! -Soup

• soups2cook

• Grand Rapids, MI

• 3/28/2008