Easy Hazelnut Biscotti

    45 minutes

    These are great biscotti that have a great crunch and are great dunked in coffee or hot chocolate. Experiment with other nuts if you don't have hazelnuts.

    40 people made this

    Serves: 36 

    • 4 cups (500g) plain flour
    • 2 cups (440g) white sugar
    • 2 teaspoons baking powder
    • 6 eggs
    • 1/4 cup (60ml) hazelnut liqueur
    • 2 teaspoons vanilla essence
    • 2 teaspoons almond essence
    • 2 cups hazelnuts, toasted, skinned and coarsely chopped

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
    2. Shape dough into two rectangles 7cm wide, 35cm long. Place on greased baking tray.
    3. Bake for 20 minutes at 180 degrees C. Remove baked rectangles from oven and let stand until cool to the touch.
    4. Using sharp knife slice rectangles crosswise into 2cm slices. Place back on baking tray sliced side down and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.

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    Reviews in English (33)


    wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little too moist and wet, especially for something that would soon turn crunchy. but...after the second baking, it was crunchy and delicious!!!! this is the second time i've made biscotti, and this recipe turned out MUCCCHHHH better than the first did. i also halved this recipe to just try it out first and used only 2 eggs, which turned out great. i've now made it twice, the first, a hazelnut version with frangelico and a second almond version with amaretto. both were very delicious!! i dipped these in melted chocolate.. delicious dipped in coffee... now i'm addicted! i'll be making them whenever we're running low so we always have them!  -  23 Nov 2003  (Review from Allrecipes USA and Canada)


    I have experimented with several biscotti recipies, but this one is my favorite. They are VERY hard and crunchy, perfect for dipping into a latte, and are essentially fat free. I typically half the recipe, but instead of using 3 eggs, I use 2 eggs because the dough would otherwise be too moist.  -  22 Jan 2003  (Review from Allrecipes USA and Canada)


    This is an easy recipe and oh so delicious! You can also improvise. Omit nuts and add chocolate to half the dough. Roll out two separate rectangles of white and chocolate dough, place one on top of each other, roll jelly style, bake roll and slice.  -  09 Nov 2002  (Review from Allrecipes USA and Canada)