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Hazelnut Biscotti



  • 2 whole eggs
  • 1 egg yolk
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1-3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 cups hazelnuts, toasted, peeled
  • 1 cup chocolate chips or chunks (optional)


Preheat oven to 350º F.

  1. In the bowl of a stand mixer fitted with the whip attachment, combine the eggs, yolk, sugar and vanilla using medium-high speed until thick and light in color.
  2. In another bowl, sift together flour, baking powder, salt.
  3. Remove the bowl from the mixer stand and add the flour mixture. Combine gently by hand, without over-mixing.
  4. Fold in the hazelnuts and chocolate pieces, if using, by hand until well combined.
  5. Turn the dough out onto a floured work surface and divide into three equal parts. Shape each piece into a large log and place on parchment-lined sheet trays.
  6. Bake logs until they begin to firm up (but without color), about 15 to 20 minutes.
  7. Remove from the oven and cool slightly on wire racks. Reduce oven temperature to 300?F.
  8. Slice logs on a bias about 3/4-inch thick. Return biscotti to parchment-lined sheets cut-side up and bake for 5 minutes. Remove from oven, flip biscotti over to expose other cut side and bake for another 5 to 7 minutes.
  9. Remove biscotti from the oven and allow to cool completely on wire rack. Biscotti will become hard and crunchy during cooling time.

Serve with homemade lemon ice cream.

Hudson Valley Restaurant Week is back this April 8-21!