Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4
from
2
votes
Hazelnut Biscotti
adapted from Alice Medrich
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
cool
10
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Course:
Dessert
Cuisine:
Italian
Servings:
10
servings
Calories:
284
kcal
Author:
Dan from Platter Talk
Ingredients
for the biscotti
2/3
cup
hazelnuts
1/2
teaspooon
baking soda
divided
1 2/3
cup
all purpose flour
1/4
teaspoon
salt
2
large eggs
1
teaspoon
pure vanilla extract
1
tablespoon
Frangelico
3/4
cup
sugar
for the chocolate for dipping
2
oz.
unsweetened chocolate
2
tablespoons
butter
1/3
cup
sugar
1/3
cup
water
1
tablespoon
hazelnut liquor
juice from 1/2 an orange
Instructions
for the biscotti
Preheat oven to 300 degrees F.
Line a baking sheet with parchment paper.
Prepare hazelnuts for skinning
Combine 2 cups water and 3 tablespoons baking soda in small sauce pan and bring to boil.
Add hazelnuts to boiling water.
Boil for 3 minutes then use slotted spoon to remove.
Rinse hazelnuts under cold water and remove skins.
Pat dry with paper towel.
Place hazelnuts on cookie sheet and roast in oven for 15 minutes.
Remove from oven, allow to cool, then coarsely chop with chef's knife.
In small mixing bowl, combine flour, 1/2 tablespoon baking soda, salt, and chopped hazelnuts. Stir thoroughly.
In separate bowl, combine eggs, sugar, Frangelico, and vanilla. Whisk thoroughly.
Add dry ingredients to egg mixture, stir with wooden spoon until completely mixed.
Used hands to mix if necessary.
Divide dough in two and place one half on prepared baking sheet and form a "rope" approximating length of baking sheet, and about 2 inches thick.
Repeat with second half of dough.
Use light amount of flour if dough is too sticky to work with. Use caution not to add too much flour to dough.
Bake for 35 minutes at 300 degrees F.
Remove from oven, allow to cool for 10 minutes.
Cut slices of biscotti, about 1/2 inch thick, using diagonal cut, if desired.
Place slices on oven safe rack (I used an oven rack) and place back in oven for 25 minutes, at 300 degrees F.
Remove from oven, allow to cool.
Dip in chocolate (optional) and garnish with fresh orange peel zest.
for the chocolate for dipping
Combine all ingredients in heavy sauce pan and heat over medium heat.
Stir till thoroughly melted and combined, add more water or reduce with heat to desired consistency.
Notes
May substitute brandy or rum for Frangelico
Melted semi-sweet chocolate chips can also be used as an optional covering.
Nutrition
Calories:
284
kcal
|
Carbohydrates:
42
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
39
mg
|
Sodium:
107
mg
|
Potassium:
136
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
117
IU
|
Vitamin C:
1
mg
|
Calcium:
23
mg
|
Iron:
2
mg