These Italian hazelnut biscotti biscuits are so delicious and this recipe serves 4 - Whilst they are good just as they are with a coffee or ice cream, you can always add or adjust the ingredients to your preference. For example, If you love the flavour of Nutella, feel free to add cocoa powder to this recipe along with a tablespoon of Frangelico Italian hazelnut liqueur to make the hazelnuts and chocolate submerge together to make a wonderful Italian style biscuit. These taste similar to another Italian biscuit called amaretti only this variation contains hazelnuts instead of almonds and plain flour instead of ground almond.
The word ‘Biscotti’ simply translates to cooked twice, this is because the biscotti mixture is traditionally baked in the oven and after it has cooked to a cake-texture it is left to cool, then is sliced and cooked again to crisp it up as a biscuit by removing the excess moisture. This way of making Biscotti is not the traditional way but it does in fact give a delicious taste and texture whilst simplifying the original processes.
- Whole medium eggs (2)
- Medium egg yolks (3)
- 150g caster sugar (150g)
- Plain flour (300g)
- Chopped hazelnuts (100g)
- Start by preheating the oven to 160 C (gas mark 3) then line an oven tray with baking paper.
- Mix the eggs and egg yolks together in a mixing bowl then use a wooden spoon mix the sugar and flour into the eggs.
- Add the chopped hazelnuts and use your hands to fold everything in gently until it becomes a dough consistency.
- Pour the dough onto a floured surface and roll it out into an oblong shape then slice it into 2cm strips.
- Put the biscotti biscuits onto the oven tray and bake for about 17 minutes in the centre of the oven until they are golden brown. After cooking remove the tray from the oven and allow to cool and then serve with a fresh coffee or your choice of gelato ice cream.
Love this recipe? Why not try almond biscotti