Hazelnut Biscotti

Hazelnut Biscotti

Hazelnuts provide a simple addition to these classic Italian cookies - perfect for dessert.

Prep Time



Total Time






cup hazelnuts (filberts), coarsely chopped
cup sugar
cup butter or margarine, softened
teaspoon almond extract
teaspoon vanilla
large eggs
3 1/2
cups all-purpose flour*
teaspoon baking powder
teaspoon baking soda
  1. Heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered about 10 minutes, stirring occasionally, until golden brown; cool.
  2. In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and baking soda. Stir in hazelnuts. Place dough on lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together and hazelnuts are evenly distributed.
  3. Divide dough in half. On large ungreased cookie sheet, shape each half into 10x3-inch rectangle, rounding edges slightly.
  4. Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut each rectangle crosswise into 1/2-inch slices.
  5. Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to cooling rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.
Makes 40 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Do not use self-rising flour in this recipe.
Almond Biscotti:
Substitute 1 cup slivered almonds for the hazelnuts.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 100
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 45mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 2g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.