Hazelnut Biscotti

    granth68

    Hazelnut Biscotti

    Recipe Picture:Hazelnut Biscotti
    1

    Hazelnut Biscotti

    (6)
    2hours


    6 people made this

    Makes a beautiful looking, healthy treat to go with your espresso. The biscuits are meant to be thin and hard.

    granth68 New South Wales, Australia

    Ingredients
    Serves: 10 

    • 2 eggs
    • 3/4 cup caster sugar
    • 1/2 teaspoon caramel essence (or vanilla if caramel is unavailable)
    • grated rind of half an orange
    • 1/2 tablespoon ground coffee beans
    • 2 cups flour
    • 1/2 teaspoon baking powder
    • 1/2 cup hazelnuts (or unsalted cashews)

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:40min  ›  Ready in:2hours 

    1. Preheat oven to 160 degrees C.
    2. Beat eggs, sugar, caramel essence, orange rind, coffee together.
    3. Mix in flour and baking powder. Add hazelnuts. Roll on floured board into two logs. (Mixture can be a bit dry so add small amounts of water to get it to stay together. It should still be quite dry though. )
    4. Slightly flatten the logs onto greased (or non-stick) baking tray or baking paper. Bake for 40-45 minutes.
    5. Remove from oven and cool. Cut into 1 cm thick slices. Logs are easier to cut if they are not cooked too much at this stage.
    6. Lay slices on their side and cook for 15-20 minutes. Turn once during this time.
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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (5)

    by
    1

    new 'go to' recipe. So easy and delicious.  -  21 Jul 2013  (Review from Allrecipes UK & Ireland)

    by
    0

    First time ever made biscotti....easy recipe and turned out amazingly well. Delicious with a subtle orange hint. Will be making for Christmas presents!  -  04 Oct 2014  (Review from Allrecipes UK & Ireland)

    by
    0

    Very Good, Recipe came together very quickly, my past experiences making biscotti have involved creaming together large amounts of sugar and butter, which took up a lot of time with out the aid of a mixer. managed to get 19 large pieces i didn't split the dough in to two loafs, because first I didn't think that it would rise quite so much and second from past my oven only had space for one loaf at a time. My only tweak to the recipe was using 200g of finely chopped roasted hazelnuts, because that what i had to hand. I do believe I have found my new go to recipe.  -  15 Aug 2013  (Review from Allrecipes UK & Ireland)

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