Crunchy, nutty, and lightly sweet, these homemade biscotti are the perfect pairing for coffee, tea, or hot chocolate. Made with toasted hazelnuts and almonds, they have a rich, nutty flavor complemented by a hint of almond and vanilla extracts. These classic Italian-style cookies are twice-baked for the perfect crisp texture, making them an irresistible treat for any occasion. Hope you enjoy!
Ingredients
- 2 large eggs, room temperature
- ¾ cup sugar
- ¾ teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2/3 cup chopped hazelnuts, toasted
- ¼ cup sliced almonds, toasted
Directions
Step 1: Prepare the Dough
Preheat the oven to 350°F. In a large mixing bowl, beat the eggs, sugar, almond extract, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the egg mixture, stirring until a stiff dough forms. Fold in the toasted hazelnuts and almonds, ensuring they are evenly distributed.
Step 2: Shape and Bake
Divide the dough in half. Using lightly floured hands, shape each portion into a 9×2-inch rectangle on a parchment-lined baking sheet. Bake for about 20 minutes, or until golden brown and firm.
Let the biscotti cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Reduce the oven temperature to 325°F.
Step 3: Slice and Second Bake
Once the biscotti logs are firm, transfer them to a cutting board. Using a serrated knife, cut diagonally into ¾-inch slices. Arrange the slices cut-side down on a parchment-lined baking sheet.
Bake for 5-7 minutes per side, until lightly browned and crisp. Remove from the oven and let cool completely on wire racks.
Enjoy these crunchy, flavorful biscotti on their own or dipped in coffee, tea, or hot chocolate! Store in an airtight container for up to two weeks.
