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Hazelnut Almond Biscotti

Total Time

Prep: 30 min. Bake: 30 min. + cooling

Makes

about 2 dozen

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, Arizona
Hazelnut Almond Biscotti Recipe photo by Taste of Home
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Ingredients

  • 2 large eggs, room temperature
  • 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

  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-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.
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.

Nutrition 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.

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Reviews

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Average Rating:
  • lapodo
    Dec 7, 2018

    These came out well despite the fact the dough was a bit wet and loose. Next time I'll either add more flour or refrigerate so I can get better consistency and similar size rectangles.