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Holiday Hazelnut Biscotti

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Holiday Hazelnut Biscotti

Holiday Hazelnut Biscotti
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total prep
These are quite delicious all on their own, but the decadent addition of chocolate and bright green pistachios makes them an especially attractive holiday sweet.



  • Preheat oven to 350 °F. Prepare a baking sheet with oil and flour. Toast hazelnuts on a baking sheet for 10 to 15 minutes, shaking once or twice, or until they are fragrant and the skins begin to blister. Let cool on a kitchen towel. Rub the nuts between the towel to remove the skins. Coarsely chop and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, zest and salt. Beat together eggs, yolks, and vanilla. Add to the dry ingredients, and mix until a sticky dough is formed. Mix in the chopped nuts.
  • Turn the dough out onto a floured surface and divide into two portions. Dust your hands with flour and roll the portions into logs about 12 inches long. Transfer to the baking sheet and bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from the oven, and let stand until cool enough to handle. Reduce the oven temperature to 275°F.
  • Using a serrated knife, slice the logs on an angle about ½ inch thick. Arrange them on the cookie sheet cut-side-up, and bake until lightly toasted and hard, about 15 to 20 minutes. Let cool completely.
  • Meanwhile, put the crushed pistachios on a shallow plate and set aside. Melt the chocolate in a heatproof bowl set over a pan of boiling water, stirring until smooth and completely melted. Remove the bowl to the counter. Dip one half of each biscotti into the chocolate, then roll it around in the pistachios. Place on a parchment lined tray. Repeat with remaining biscotti. Variation: Using a small spoon, drizzle the chocolate over the biscotti, then sprinkle red sanding sugar over each


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