Hazelnut Almond Biscotti Recipe

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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

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

Directions

Preheat oven to 325°. In a large bowl, combine flour, sugar, baking soda and salt. In a small bowl, whisk eggs and extracts; stir into dry ingredients. Stir in nuts (dough will be sticky).
Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment paper-lined baking sheet. Bake 20-25 minutes or until lightly browned.
Cool on pan on a wire rack. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on ungreased baking sheets, cut side down.
Bake 6-9 minutes or until lightly browned. Remove from pans to wire racks to cool completely. Store in an airtight container. Yield: 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: 92 calories, 3g fat (0 saturated fat), 26mg cholesterol, 60mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1-2/3 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon almond extract
  • 2/3 cup chopped hazelnuts, toasted
  • 1/4 cup sliced almonds, toasted
  1. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking soda and salt. In a small bowl, whisk eggs and extracts; stir into dry ingredients. Stir in nuts (dough will be sticky).
  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 20-25 minutes or until lightly browned.
  3. Cool on pan on a wire rack. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on ungreased baking sheets, cut side down.
  4. Bake 6-9 minutes or until lightly browned. Remove from pans to wire racks to cool completely. Store in an airtight container. Yield: 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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