Best 20 Hazelnut Biscotti Recipes

CINNAMON HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
• Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
• Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
• Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

HAZELNUT ALMOND BISCOTTI

Steps:

• 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-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.

HAZELNUT BISCOTTI

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
• Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
• Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
• Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
• Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
• Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.

DOUBLE CHOCOLATE HAZELNUT BISCOTTI

Steps:

• Heat oven to 325°F. Line large cookie sheet with cooking parchment paper.
• In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, vanilla and eggs with electric mixer on medium speed until thick and lemon colored. On low speed, beat in flour mixture until well blended. Stir in chocolate chunks and hazelnuts.
• Shape dough into 2 (14-inch) rolls. Place rolls 5 inches apart on cookie sheet; flatten each to 3-inch width.
• Bake 40 minutes or until top springs back when lightly touched in center. Remove from cookie sheet to cooling rack. Cool 20 minutes. With serrated knife, cut dough diagonally into 1/2-inch slices. Place slices, cut sides down, on same cookie sheet.
• Bake 10 minutes. Turn cookies over; bake 5 minutes longer or until crisp. Remove from cookie sheet to cooling rack. Cool completely.

HAZELNUT BISCOTTI

Steps:

• Heat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast 10 to 15 minutes, until they give off a nutty aroma and skins begin to blister. Shake pan occasionally. Let cool, then rub nuts vigorously between a kitchen towel to remove most of the skins. Coarsely chop half of them; set all aside.
• In the bowl of an electric mixer, combine flour, sugar, baking powder, anise seeds, zest, and salt. Beat together eggs, yolks, and vanilla. Add to dry ingredients, and mix until a sticky dough is formed. Work in chopped and whole nuts.
• Turn out onto a well-floured board, and divide into two portions. With floured hands, roll into logs about 12 inches long, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle. Reduce oven temperature to 275 degrees.
• Using a serrated knife, slice logs on an angle into bars about 1/2 inch thick. Return to cookie sheet cut side up, and bake until lightly toasted and hard, 15 to 20 minutes. Let cool completely. Biscotti will keep for several weeks in an airtight container.

HAZELNUT BISCOTTI

Steps:

• In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well with each addition. Stir in the vanilla, then add 2 1/2 cups of the flour mixed with baking powder.
• Cut the nuts in half and add them to the dough. The mixture should be thick enough to shape by hand. If not, add the remaining flour little by little until the mixture reaches the right consistency. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees.
• Shape the dough into about 6 small loaves that are 2 inches wide, 6 inches long and 1 inch high. Lay them about 2 inches apart on a lightly greased cookie sheet.
• Bake in the oven for 10 to 15 minutes, until light gold in color.
• While they are hot, place the loaves on a cutting board and cut them on the diagonal into 1/2-inch slices. Place the cookies on the cookie sheet, making sure they do not touch. Bake again for about 10 minutes, until they are golden brown. Watch closely and do not overbake.

CHOCOLATE HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned. If hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from oven and wrap them in clean linen or cotton towel (not terrycloth). Rub hot nuts to remove most of the skin. Set toasted nuts aside.
• Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.
• Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.
• Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the hazelnuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg.
• Place in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.

ESPRESSO-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
• In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
• On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
• Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
• Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
• Arrange biscotti, cut sides down, on 2 baking sheets.
• Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
• Biscotti keep 3 days in an airtight container at room temperature.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,

COFFEE-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 300.
• Place Kahlua in a small bowl. Microwve on high for ten seconds.
• Stir in cocoa and espresso powder until smooth.
• Add oil, eggs, and egg white, stirring with a whisk until blended.
• Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
• Add ground coffee, and pulse two times or until mixture is blended.
• With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
• Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
• Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
• Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
• Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
• Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
• Turn cookies over and bake an additional ten minutes.
• Remove cookies from baking sheets; cool completely on wire racks.

HAZELNUT AND APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Add dried apricots after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

NUTELLA HAZELNUT BISCOTTI RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Using an electric mixer, beat eggs in a large bowl until frothy. Add sugar and continue beating on high setting for 2 minutes. Beat in Nutella. Add flour mixture to egg mixture and stir until well combined. Stir in chocolate chips and hazelnuts, if using. Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles roughly ½ inch thick. Bake at 350°F for 20 minutes. Remove logs from oven and turn the heat down to 300°F. Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven. Bake for 10-12 minutes. Turn biscotti over and bake an additional 10-12 minutes (depending upon the thickness of your slices). Remove to a wire rack to cool. DRIZZLE: 1/4 cup Nutella 1/4 cup powdered sugar 2 tablespoons boiling water (add more if not thin enough) When cool, in a small bowl, whisk together remaining 1/4 cup Nutella, powdered sugar and boiling water until smooth. Drizzle glaze over cookies with fork or dip one end of each cookie into glaze. Dry at room temperature for at least 1 hour to set the glaze. Store in an airtight container. Makes 3 to 4 dozen cookies.

CHERRY HAZELNUT BISCOTTI

Steps:

• In a large bowl, combine the first 5 ingredients. In another bowl, whisk the eggs; add the sugar, oil, lemon juice and vanilla. Add to the dry ingredients just until combined. Stir in cherries. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x3-in. rectangle. Bake at 325° for 30-35 minutes or until golden brown., Carefully remove to wire racks; cool for 15 minutes. Reduce heat to 300°. Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment-lined baking sheets. , Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

HAZELNUT COCONUT CHOCOLATE BISCOTTI

Steps:

• 1. heat oven to 350 and toast hazelnuts on sheet pan for about 20 minutes or until slightly brown. Remove from oven and put aside to cool. Put the coconut on a sheet pan and toast for about 5 minutes as well. Watch coconut. You want it to be light golden in color. Coconut toasts up quickly.
• 2. Whisk the sugar,cocoa,flour,salt,baking powder,and baking soda in a big bowl.Set bowl aside.
• 3. In another bowl. Whisk the eggs,water,butter,and vanilla together. add to chocolate mixture. Mix with hands until crumbly. Add the chocolate chips,coconut,and cooled hazelnuts. Put your hands in and mix to a moist ball. It takes a little bit to get it to combine. wash your hands,and Flour hands lightly. before handling the ball again to place and shape on pan before rolling.
• 4. Roll ball in to a log about 16 inches long,1 inch thick,and 5 inches wide.Place on parchment lined baking sheet. Bake for 30 minutes. Remove from oven and cool for 10-15 minutes. Cut loaf in to 3/4-1 inch slices. Place slices carefully on their sides. Put back in the oven and bake 10 minutes. Take out of oven and flip cookies over,and bake another 10 minutes. For a crispier cookie bake 5 minutes longer on each side.or just cool after 10 minutes on each side. They will harden up after they cool.) Cool cookies.
• 5. Take the pieces and line them up side by side as if putting the log back together. Melt the chocolate chips with the shortening in a double boiler. Stir until melted and smooth. Drizzle the chocolate over the Biscotti top. I place the chocolate in a plastic baggie and snip the corner to squeeze the drizzle over the top more evenly. cool or refrigerate until chocolate sets. Store in air tight container or freeze up to 2 months.

HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
• Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
• Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

HAZELNUT BISCOTTI

Steps:

• 1. Before we start, First: I must let you all know. PLEASE DO NOT USE SELF RISING FLOUR. They will Rise way too much and be ruined. Second: If you do not know how to cut biscotti, and desire the traditional shape, I reccomend you watch a tutorial video how to cut, If my instructions do not provide enough detail.
• 2. Spread Hazelnuts among a cookie sheet (Not Greased) bake uncovered at 350 degrees, Flipping and Stirring every 5 minutes, until Golden and aromatic (15 Mins in my oven) then allow to cool before chopping
• 3. In large bowl, beat sugar and butter until light and fluffy. add Vanilla and Hazelnut oil and mix until combined.
• 4. Mix in eggs 1 at a time until combined.
• 5. Sift together Flour, Baking Powder and Baking Soda, then add in 3 separate additions.
• 6. After Flour is Fully Combined. Gently Fold in your Chopped Hazelnuts.
• 7. Place dough on lightly floured Surface, and Kneed for 2-3 minutes (More on the 3 side for me) until the dough holds together, and Hazelnuts are evenly distributed
• 8. Divide dough in half, On one side of an ungreased cookie sheet, Shape half the dough into roughly a 10x3 rectangle (Almost a loaf shape), Making sure to keep the edges round. Repeat with the Other half of the dough on another sheet
• 9. Bake 20-25 Mins until the center is firm to the touch, and cool on the cookie sheet for about 15 mins. Invert to a cutting board and Cut into Half inch slices.
• 10. Place your slices (Cut side Down) on another ungreased cookie sheet. and Bake for 15 mins until crisp and light golden in color. IMMEADIATLY remove and place on a wire rack. Allow the cookie sheet used to cool before repeating with the other half of the dough
• 11. Serve with a Hot cup of Coffee and Enjoy :)

GINGERBREAD HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first eight ingredients. Place 1/2 cup oats in a small food processor; cover and process until ground. Stir remaining oats and ground oats into flour mixture. In a small bowl, whisk eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in hazelnuts and raisins (dough will be thick)., Divide dough in half. Using lightly floured hands, shape each into a 12x2-in. rectangle on parchment paper-lined baking sheets. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 8-10 minutes or until firm., Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down., Bake 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers.

CRANBERRY-HAZELNUT BISCOTTI

Steps:

• Preheat over to 350°F. Line baking sheet with parchment. With mixer, beat eggs and sugar until thick, about 3 min. Beat in peel and vanilla. Beat in flour, soda and salt. Stir in cranberries and nuts. Using floured hands, divide dough into 2 balls. Shape each into 11x2-inch log on lined baking sheet. Flatten each log to 1-inch thickness. Brush with beaten egg white. Sprinkle with additional sugar. Bake until golden and crusty, about 20 min. Reduce heat to 325°F. Cool logs on sheet. Cut on diagonal into 3/4-inch thick slices. Arrange cut sides down on sheet. Bake until bottoms brown, about 7 min. longer. Transfer to rack; cool. (Can be made 5 days ahead. Store airtight.)

HAZELNUT BISCOTTI

Steps:

• Preheat oven to 325, and grease a large parchment-lined baking sheet.
• Sift flour, baking powder, espresso powder and salt into a medium bowl. Add toasted hazelnuts, which I like to break into smaller pieces.
• In another bowl, combine orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
• Add egg mixture to flour mixture. Stir with wooden spoon and blend well.
• Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Arrange cylinders on the baking sheet, leaving at least 3-inches between them.
• Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting.
• Transfer cylinders to a cutting board and carefully slice crosswise on the diagonal, with a serrated knife, into ½-inch slices. Put slices back onto the baking sheet, laying them flat and not overlapping.
• Bake a second time for 20 minutes, turning them over after 10 minutes.