Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!



Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

259 calories; protein 4.6g; carbohydrates 33.1g; fat 12.2g; cholesterol 44.6mg; sodium 100mg. Full Nutrition

Reviews (12)

14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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 really are fantastic! Read More
Rating: 4 stars
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 ingredients and then the nuts and the chocolate chips. I used filbert nut instead of hazelnuts. It was delicious. I would do this recipe again =) Read More
Rating: 5 stars
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 myself and ADD THE CHOCOLATE! Read More
Rating: 4 stars
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 but it's too sticky for that. Ended up folding the edges over and shaping into log. Very tasty! Read More
Rating: 5 stars
very good! a hit with all! Read More
Rating: 5 stars
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 are kind of bland and used hazelnut coffee syrup (available in specialty coffee shops) to get a very passable hazelnut flavor. The slight additional moisture makes them easy to cut when out of the oven about 10 min. Less crumbling. BUT if I can get the hazelnuts I use them. Read More
Rating: 5 stars
Great! Left out chocolate chips because I wanted a strong hazelnut flavour. I also added 2 tbsp more liqueur. Read More
Rating: 4 stars
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 use a light hand while rolling. End result was fabulous. can't stop munching:) and the aroma of the hazelnuts is great (dry roasted the nuts in a pan and chopped coarsly with a knife) Read More
Rating: 5 stars
Simple and delicious. Comes out perfect every time. Read More