Biscotti, the famous Italian twice-baked cookies, have won the hearts of dessert lovers worldwide. Their crunchy texture and delectable flavours make them a perfect companion for your morning coffee or afternoon tea. One of the most beloved variations of biscotti is the Hazelnut Biscotti, which adds a delightful nutty twist to this classic treat.
Biscotti, often referred to as “biscotti di Prato” in Italy, are iconic Italian cookies that have earned a special place in the hearts of dessert enthusiasts around the world. The name “biscotti” itself is a nod to their defining characteristic, as it stems from the Latin word “biscoctus,” meaning twice-cooked or twice-baked. This process of double baking gives biscotti their distinctive dry and crunchy texture, making them the perfect accompaniment for coffee, tea, or even a glass of wine.
These elongated, oblong-shaped cookies have a rich history dating back to ancient Roman times. While biscotti have evolved in various ways since then, they remain a beloved treat in Italy and beyond. What sets biscotti apart from other cookies is not only their unique texture but also their versatility. They come in a wide range of flavors, from classic almond and anise to more modern variations like chocolate, cranberry-orange, or hazelnut.
Today my recipe is for an easy Hazelnut Biscotti, one of the many delicious biscotti varieties that you can create at home. So, let’s dive into the world of biscotti and discover the simple pleasure of these twice-baked wonders.
Step-by-step on making biscotti
- Combine: Combine flour, sugar, baking powder, spices, salt and nuts in a bowl.
- Add Eggs: Add lightly beaten eggs and vanilla and mix to form a dough.
- Shape: Divide dough into two portions and shape into logs, then lightly flatten the top of each log.
- Bake: Bake in a preheated oven for 30 minutes or until firm to tough and lightly golden.
- Cool: Allow to cool on a wire rack for 15-20 minutes.
- Slice: Using a serrated knife, slice each log into 5-10mm thick slices then return to the baking tray.
- Bake: Reduce oven temp and bake for a further 15 minutes or until dry and crisp. Allow to cool then store in an airtight container or jar.
❄️ Storage
ROOM TEMPERATURE:
Allow the biscotti to cool completely to room temperature. Once cool, store biscuits in an airtight container or jar at room temperature for up to 1 week. (If they last that long). Avoid storing in the fridge as they will lose their crunch.
FREEZE:
The biscotti can be frozen if desired. Place into zip-lock bags or an airtight container, label, date and freeze for up to 3 months. Thaw at room temperature before consuming.
Easy Hazelnut Biscotti
Ingredients
- 2 cups plain flour (All purpose flour)
- ¾ cup caster sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of nutmeg
- pinch of salt
- 1 cup roasted hazelnuts
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 180℃. Line a tray with baking paper. Combine flour, sugar, baking powder, spices, salt and hazelnuts in a bowl. Add the eggs and vanilla and mix well to form a stiff dough.
- Divide the dough into 2 equal portions and shape each portion into a log. Slightly flatten each log then transfer to the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 25-30 minutes, or until they are firm and lightly golden.
- Allow the baked logs to cool for 10-15 minutes. Using a sharp knife, slice the logs into 5- 10mm thick slices.
- Reduce oven temperature to 160℃. Arrange the sliced biscotti on the baking sheet, cut sides down. Bake for an additional 15-20 minutes, (depending on thickness) or until they become lightly golden and crisp.
- Let the Hazelnut Biscotti cool completely on the tray, and then store them in an airtight container. They can be savoured with your favourite coffee, tea, or even dipped in chocolate for an extra treat.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
- FLAVOUR VARIATIONS
When it comes to flavour variations, a wide range of ingredients can be added to create different biscotti recipes. Some popular flavourings and mix-ins include:- Dried Fruits: Ingredients like dried cranberries, raisins, apricots, or dates can be incorporated for sweetness and texture.
- Other Flavour Extracts: Almond extract, anise extract, or citrus extracts like lemon or orange can be used in place of the vanilla.
- Nuts: Almonds, pecans, walnuts or pistachios are also great choices in place of the hazelnuts.
- Spices: Anise, cardamom, and cocoa powder are some examples of spices used to infuse biscotti with distinctive flavours.
- Citrus Zest: Lemon or orange zest can add a bright, citrusy aroma to the biscotti.
- Chocolate: Dark chocolate chips or white chocolate chips can be added for a delightful twist. Chocolate-dipped biscotti are also a popular variation.
- Seeds: Poppy seeds, anise seeds, or sesame seeds can be included for added texture and flavor.
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- Mini Jam Drop Biscuits
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- Basic Chocolate Chip Cookies (5 Ingredients)
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