Toasted hazelnut biscotti

Toasted hazelnut biscotti

Biscotti coolingThere is nothing I like more with my latte than a nice crispy biscotti. Not the ones that you find at chain coffee shops that have no distinctive flavour and leave you gasping for water.

For some reason it never occurred to me to try making my own until one night we were at a friend’s for dinner and at the end of the meal she came out with strong espresso and a jar of biscotti that she had just made that day. Oh yes she said, I make them every week for the family, they are so easy. Right!Mix before

I decided for my first try to attempt a mix of a few recipes I found, and just try it out and see what happened. I ended up with these tasty beauties. Given that I have limited kitchen resources at the moment with the remodel, I am not able to make anything that takes too much counter space or too many items to make it as I will invariably not be able to find what I need outside of the basics like a hand mixer or a bowl.

Dough before rolling out

I love it when a plan comes together and a first try at something is successful. I now have all manner of other tastes to try, but these were just lovely for a first attempt. The steps were easy, first toast the hazelnuts. Allow them to cool and then pop them in a bag and take a mallet to them until they are in smallish pieces. Nothing to uniform and some larger bits are fine too.

While they were in the oven I mixed the flour, sugar and vanilla beans scraped from the pod. I ended up rubbing the beans into the flour/sugar mixture are they tended to clump up.

Next I stirred in the hazelnuts to the flour mixture. I then melted the butter, added a bit of homemade vanilla extract to the butter, then added in the eggs and mixed well. I then poured the wet mixture into the flour mixture and stirred with a wooden spoon until it was well mixed.

I tipped the dough onto a floured surface and split into 2. I rolled each half of the dough into a long roll, and put the dough onto the silicon baking sheet on top of  a cookie tray. I then flattened them a bit. They will rice up and out a bit, so just make sure they aren’t too close together.

After rolling outI baked the first time for 20 minutes and then took them out to sit for 15 minutes. Then I cut them into individual biscotti’s, cutting at an angle to get the familiar biscotti shape. I popped them back on the baking tray and put them back in the oven for 15 more minutes. I then turned off the oven, left the door open and left the biscotti in for a final 5 minutes. I then left them to cool on a wire rack.

The entire process from start to finish took about an hour, and the house smelled of hazelnuts and vanilla. They now have pride of place next to my kettle in a glass jar to show off to anyone that comes by the house.

This is definitely a recipe that is child friendly and easy enough to make in the morning if you are having people around later that day. I have tried many other recipes since first making this one, and always come back to this recipe.

Finished biscotti


Toasted hazelnut biscotti

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour

20-24 biscuits

These will keep for about a week at room temperature.


  • 225g self-raising flour
  • 75g Golden caster sugar
  • 1 vanilla pod, split, seeds scraped out
  • 100g hazelnuts, toasted and roughly chopped
  • 2 medium free-range eggs
  • 50g butter, melted


  1. Preheat the oven to 180C/160C fan assisted
  2. In one bowl mix the flour, sugar, vanilla seeds and hazelnuts.
  3. In another bowl, beat the eggs and butter together until pale and fluffy, then add to the flour mixture, mixing with a wooden spoon to form a dough.
  4. Lightly flour a work surface and turn the dough out onto the work surface, shaping into a ball.
  5. Split the dough in 2 and roll each half into a 10in long rectangle that is approximately 1cm thick.
  6. Place the dough onto an unprepared baking sheet and bake for 20 minutes, or until lightly golden.
  7. Remove from the oven and leave to cool for 10-15 minutes, then cut 10-12 biscuits from each sheet. Cut at an angle to get the biscotti shape.
  8. Return the biscuits to the oven to bake for 15 more minutes, or until golden-brown and crisp.
  9. Remove from the oven and leave to cool for 20-30 minutes.
  10. Store in a tin or glass jar to retain the crispy texture.



  1. says

    Thank you, they are lovely, I am already on my 5th batch 🙂 and it looks impressive when someone comes over for a coffee and you can offer them a homemade treat.