Hazelnut Biscotti

It is a rare treat for me to stumble upon some biscotti. A huge fan of the Italian biscuit, I do enjoy the crunchy texture and nutty flavor. While most traditional biscotti recipes feature almonds, I’ve recently been on a hazelnut kick. 

Since this was my first go at it, I decided to adapt the recipe from Martha Stewart’s Almond Biscotti recipe. I swapped the slivered almonds for chopped hazelnuts and to really amp up the flavor, decided to swap 1/2 a cup of all purpose flour for hazelnut flour. Worked like a charm! 


Martha’s recipe calls for no butter or oil and like most biscotti recipes are twice baked. There were quite a few negative comments following the original recipe, suggesting they had mistakenly left out butter or that it resulted in a terribly crumbly cookie that doesn’t hold it’s form. 

They even made me a bit nervous about slicing the biscotti, suggesting a 1/4 in. slice would be nearly impossible to create given the dry and crumbling nature of the final product. And so I first did 1/2 in. cuts and once my confidence was restored, sliced those in half to achieve the beautiful 1/4 in. slice. 


While it could have been the natural nut oils in the hazelnut flour or chopped hazelnuts, it didn’t prove to be a problem for me! The biscotti turned out wonderfully – both in texture and taste. Next time I’ll definitely be creating a chocolate glaze to dip them in – would be heavenly! 

I made these last weekend and have been enjoying them every morning for breakfast with some hot tea. Such a wonderful way to start the day 🙂


Hazelnut Biscotti

  • Servings: 30-40 slices
  • Difficulty: easy
  • Print

Make a batch on the weekend and enjoy them all week long!

Credit: MarthaStewart.com


  • 2 cups all purpose flour (spooned and leveled)
  • 1/2 cup hazelnut flour (spooned and leveled)
  • 1 cup of sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 3/4 cup chopped hazelnuts


  1. Preheat oven to 350 degrees. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined.
  2. Add chopped hazelnuts and beat until combined. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  3. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.


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