Easy Hazelnut Biscotti

    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.

    36 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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