Hazelnut Biscotti
Baked with hazelnuts—Italy's national tree nut—in the classic Italian biscotti style, this sweet and richly flavored treat pairs beautifully with coffee or espresso.
Ingredients
all-purpose flour
1¾cup
baking powder
1 tsp
salt
¼tsp
unsalted butter (softened)
5 tbsp
granulated sugar
½cup
light brown sugar (packed)
½cup
large eggs
2
vanilla extract
1 tsp
almond extract
½tsp
hazelnuts (roasted, peeled, coarsely chopped)
1⅓cup
coarse sugar (for topping)
to taste
Instructions
1
Preheat and Prepare
Place two oven racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.
2
Mix Dry Ingredients
In a medium bowl, stir together the flour, baking powder, and salt until well combined. Set aside.
3
Make the Dough
In an electric mixer, beat the softened butter, granulated sugar, and brown sugar with the paddle attachment on medium speed until well combined, about 1 minute. Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Add the vanilla and almond extracts and beat to combine. Switch to low speed, add the flour mixture, and beat until just combined. Add the hazelnuts and beat until incorporated.
4
Shape and First Bake
Scrape the dough onto a lightly floured work surface and form into a disk (the dough will be sticky). Divide into two portions. Sprinkle more flour on the surface, shape each portion into a 12-inch log. Transfer to the prepared baking sheets, spacing about 3 inches apart (the logs will spread). Gently flatten each log to 2 inches wide with the palm of your hand. Lightly brush with water and generously sprinkle with coarse sugar. Bake on the upper rack for 30 to 35 minutes, until the logs are just lightly golden on the edges. Transfer to a wire rack to cool for 10 minutes. Reduce the oven temperature to 300°F.
5
Slice and Second Bake
Use a spatula to loosen each log from the parchment paper. Carefully transfer to a cutting surface. Line baking sheets with fresh parchment paper. Use a serrated knife to cut the logs diagonally into ½-inch slices. Place the slices cut-side down, spaced ½ inch apart, on the two prepared baking sheets. Bake for an additional 18 to 22 minutes, rotating the sheets halfway through, until the biscotti are dry and the edges begin to brown. Transfer the cookies to a wire rack to cool completely.
