I truly think that biscotti is the ultimate winter cookie. It’s perfect to dip in a hot cup of tea or coffee, and you can make a real huge batch and enjoy it for up to two weeks. You won’t believe how easy these are to make, and all you need is one bowl so no mess in the kitchen.I have to add a warning to this recipe, IT IS HIGHLY ADDICTIVE! Basically, you can store the cookies in an airtight container, but these were devoured in only tow days in my house, we really love eating biscottis with our morning coffee, and every coffee cup during the day 😉Now, some people choose to subtract the alcohol in the recipe, I strongly suggest not to do this. The liqueur in the recipe adds a special aroma to the biscotti. I promise you are going to love these biscottis, they are one of my favorite cookies in the world.
Hazelnut-Almond Biscotti Recipe
- 2 cups minus 2 tbsp 260 gr/9.1 oz plain flour
- 1 tsp baking powder
- 3/4 cup 150 gr/5.3 oz sugar
- 1/4 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp liqueur I used Bad Apple
- 140 gr/4.9 oz mix nuts I used hazelnuts and almonds
Pre-heat the oven to 350°F/180 °C. Line a baking sheet with parchment paper.
In a large bowl mix together flour, baking powder, sugar, and salt.
Add eggs, vanilla extract, liqueur and mix until a dough forms. Stir in the nuts.
Divide dough into two even portions, and with slightly wet hands form 2 loaves. Place on the baking sheet and bake for 30-35 minutes, or until firm to the touch (loaves will spread during baking). Remove from oven and let cool completely on a wire rack.
Transfer loaves to a cutting board and, using a sharp knife, cut logs into slices about 2-3 mm thick on the diagonal. Place the slices of biscotti on the baking sheet and bake about 5-10 minutes or until firm to the touch.
Keep the biscottis in a sealed jar for up to two weeks.
Did you make this Hazelnut-Almond Biscotti Recipe?
Don’t forget to take a snap and tag #netacooks on Instagram, so I can see them.