Hazelnut, Orange and Honey Biscotti
Updated Dec. 6, 2022
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 220grams (approximately 1¾ cups) whole wheat flour
- 120grams (approximately 1⅓ cups) hazelnut flour
- 5grams (approximately 1 teaspoon) baking powder
- ⅛teaspoon (pinch) of salt
- 190grams (½ cup) honey
- 165grams (3 large) eggs
- 2tablespoons orange liqueur, such as Cointreau, or orange juice
- 5grams (approximately 1 teaspoon) vanilla extract
- 2tablespoons finely chopped orange zest
- 100grams hazelnuts, toasted, skinned and chopped (approximately ¾ cup chopped)
Nutritional analysis per serving (60 servings)
50 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
- Step 2
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
- Step 3
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won’t stick, and form a log, about 12 inches long by 2½ inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
- Step 4
Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about ⅓ inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Step 5
Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
- Advance preparation: You can bake the logs a day ahead and slice and double bake the cookies the next day. Biscotti keep for a couple of weeks in a tin or a jar.
Private Notes
Comments
This is OK as-is when slathered with apricot jam and served with tea. But without jam it really needs double or triple the flavor--next time I will triple the orange zest, double the cointreau or add orange juice too, and add 1/2 cup of candied orange pieces or maybe chopped dried apricot.
But they were really fun and easy to make, with minimal cleanup! I used parchment paper on the cookie sheets to make it even easier.
Biscotti are traditionally mildly flavored, and those without butter are very hard, intended for dunking. The oil in the nuts will soften them some, but people shouldn't expect this to be like a standard cookie or they will be disappointed.
I made some updates that I think amped up the orange flavor. I swapped the Vanilla Extract for Fior di Sicilia extract and added 1/3 cup of chopped candied orange peel. The end result was nice and orange-y! Also for price reasons I swapped out almond flour for the hazelnut flour which did not adversely affect the end result.
This is the only cookie my immigrant Italian mother ever made. But with just white flour. The Bel Vita cranberry orange biscuit reminds me of it.
There is only one word for this cookie: sophisticated. My dough was a bit too moist, so I added two spoons of flour - in the end they turned out great. I used Cointreau and liked the boozy note very much. Highly recommended recipe!
These were quite nice, especially the day after I made them. They're definitely more of a mild-flavored biscuit you enjoy with coffee than a sugary cookie - which is what authentic biscotti is. The orange flavor isn't overpowering but lingers. You do want tea, coffee or milk to dip these in to soften them. I left out the hazelnuts on a whim. There is a slight bitterness present, but I'm unsure if this is from the hazelnut flour, wheat flour or Cointreau (which I doubled).
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