Hazelnut Biscotti

Hazelnut Biscotti

Everybody probably knows the Italian cantuccini, the almond cookies as hard as a rock, which is characteristic for it. The Italians therefor first dip it in their coffee before putting a bite in it. Myself I’m not that in for soaked cookies (I can still eat them when I will be aged). That’s why I prefer biscotti, which are softer and, as far I am concerned, more enjoyable to eat. For making these cookies you can use the recipe for cantuccini but with adding some extra butter.


Recipe Hazelnut Biscotti

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Recipe Hazelnut Biscotti


  • 300 gr flour
  • 1½ tsp bakingpowder
  • 150 gr granulated sugar
  • 1 vanillabean
  • ⅛ tsp salt
  • 2 eggs
  • 90 gr butter
  • 100 gr chopped hazelnuts


  1. Preheat the oven to 160°C.
  2. Line a bakingsheet with parchment paper.
  3. Mix flour, bakingpowder and salt and set aside.
  4. Chop hazelnuts and set aside.
  5. In a mixing bowl, beat butter and sugar smooth.
  6. Add the eggs one at the time.
  7. Add the flourmixture and mix until combined.
  8. Knead in the hazelnuts.
  9. Divide dough in half and shape each half into a rectangle of approx 25x5 cm.
  10. Bake on your lined bakingsheet for approx 25 minutes.
  11. Remove from the oven and let it cool for 5 minutes.
  12. Slice each rectangle into pieces of approx 2 cm.
  13. Turn biscotti slices onto side on your bakingsheet and bake for 10 minutes.
  14. Let them cool down completely before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *