Hazelnut Almond Biscotti Recipe

Hazelnut Almond Biscotti Recipe
Hazelnut Almond Biscotti Recipe photo by Taste of Home
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Hazelnut Almond Biscotti Recipe

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Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, AZ
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon almond extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chopped hazelnuts, toasted
  • 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).
Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment paper-lined baking sheet. Bake until golden brown, about 20 minutes.
Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down.
Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container. Yield: about 2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Hazelnut Almond Biscotti in Taste of Home Christmas Annual Annual 2016, p183

Nutritional Facts

1 biscotti: 89 calories, 3g fat (0 saturated fat), 16mg cholesterol, 57mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon almond extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chopped hazelnuts, toasted
  • 1/4 cup sliced almonds, toasted
  1. Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).
  2. Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment paper-lined baking sheet. Bake until golden brown, about 20 minutes.
  3. Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down.
  4. Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container. Yield: about 2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Hazelnut Almond Biscotti in Taste of Home Christmas Annual Annual 2016, p183

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