Ingredientsservings 259 cals
- 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.
Per Serving: 259 calories; 12.2 g fat; 33.1 g carbohydrates; 4.6 g protein; 45 mg cholesterol; 100 mg sodium. Full nutrition
ReviewsRead all reviews 10
I substituted toasted, slivered almonds for the hazelnuts and brandy for the liquer and omitted the chocolate chips. I have had hearty complements from everyone that has tried these. These re...
Making biscotti for the first time, I found this recipe very easy and good. However, I changed the directions a bit. I creamed the butter with the sugar, added eggs and brandy. I added the dry i...
This is a great flavor variation on traditional biscotti. If you ground the hazelnuts the cookies come out almost crumbly and less like a crunchy, hard biscotti. A must try for non-dunkers like ...
Yummy! I omitted chocolate chips, but after kneading, I patted the dough out to a rectangle and put Nutella chocolate hazelnut spread on it. I had wanted to roll the dough like a jelly roll, b...
Hazelnet (AKA as filberts, same nut) is my favorite flavor of Biscotti. But getting my hands on hazelnuts can be very hard in my area. I've been known to substitute brazil nuts (chopped) which ...
Great! Left out chocolate chips because I wanted a strong hazelnut flavour. I also added 2 tbsp more liqueur.
A very nice recipe! I omitted the chocolate and as liquer I used 2 tablespoons of Frangelico liquer. the dough was fairly sticky so had to use quite a bit of flour to shape the loaf. better us...