Crunchy Homemade Hazelnut Biscotti
These Hazelnut Biscotti are nutty, crunchy, and twice-baked to golden perfection. Easy to make at home, they’re perfect for dunking into coffee, tea, or even dessert wine. A simple Italian classic you’ll want to make again and again.
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
- Oven type: Oven temperatures listed are for conventional ovens. If using a fan-forced (convection) oven, reduce the temperature by 20℃.
- Australian Measurements: 1 cup = 250ml, 1 tablespoon = 20ml, 1 teaspoon = 5ml.
- Ingredient tips: Roasted hazelnuts give the best flavour and crunch. Make sure eggs are lightly beaten before adding to the dough.
- Consistency: The dough should be stiff but pliable—if too sticky, lightly flour your hands.
- Slicing tips: Use a serrated knife and saw gently to avoid crumbling. Aim for 5–10mm thick slices for the best twice-bake results.
- Customisation: Try swapping hazelnuts for almonds, pecans, or pistachios. Add dried fruit, chocolate chips, or a hint of citrus zest for a personal twist.
- Storage: Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months. Allow to cool completely before storing to keep that crisp texture.
- Serving ideas: Perfect for dunking in coffee or tea, as an afternoon treat, or served on a platter for guests. Optional chocolate drizzle or icing sugar adds a little extra indulgence.