Hazelnut Almond Biscotti
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Mixed with hazelnuts and almonds, this Hazelnut Almond Biscotti is the perfect sweet for dunking in tea and coffee. And, with such a stunning chocolate design on top, they’d make a great gift too!
Hazelnut Almond Biscotti:
We are making Hazelnut Almond Biscotti today and I couldn’t be more excited!
These Hazelnut Almond Biscotti have a bit of a backstory. When I used to own my bed-and-breakfast many years ago, I had a little gift shop where I sold the most amazing biscotti. One of the biscotti was hazelnut flavored with a chocolate pattern on the top (very similar to the one I am sharing with you today). This particular biscotti was my FAVORITE. And I must confess, I would often “steal” one from my own supply for a little afternoon treat.
I never thought I would come close to making biscotti that tasted anything like that, but to be quite honest these are pretty darn close! In fact, I’ve been coming up with any excuse to make myself a cup of tea so that I could have a bite of biscotti. They are that good!
These Hazelnut Almond Biscotti are perfectly crisp and loaded with a nutty flavor. The combination of hazelnuts and almonds is superb.
If you’re looking for more biscotti recipes, I have them! Check out my gingerbread biscotti HERE and my bourbon orange biscotti HERE. They are both wonderfully delicious recipes!
I also think that the chocolate design on top is really special. Not only does it add an extra layer of decadence, but it looks really fancy too. (And, spoiler alert, it’s actually pretty simple to do once you get the hang of it.) I did my best to explain the process in the recipe below. I’m hoping that the images will help you in your efforts as well.
I highly recommend whipping up a batch of these for a delightful holiday treat or to give as a homemade gift. There will be smiles and happy bellies all around.
Let’s bake!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Hazelnut Almond Biscotti:
Begin by preheating your oven to 325 degrees F. Line two baking pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
In a large bowl with an electric mixer, beat the eggs, sugar, and extracts until thickened: about 4-5 minutes. At low speed, add the flour mixture. Once combined, stir in the hazelnuts and almonds.
Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
Bake for 25 minutes, rotating the pans halfway through.
Remove these from the oven and let rest for 15 minutes.
After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
While the cookies cool, melt the white chocolate and semi-sweet chocolate in two separate microwave-safe bowls. Add about 3 teaspoons of the vegetable shortening to the white chocolate and 1 teaspoon of the vegetable shortening to the semi-sweet chocolate.
Microwave each in 30-second intervals stirring between until the chocolate is melted and smooth. Transfer the melted semi-sweet chocolate to a piping bag or plastic baggie. Then cut off the tip.
Place a piece of wax paper on your work surface.
Working in batches of 4-5, dip one of the cut sides of the biscotti into the white chocolate and allow any excess to drip off. Set onto the wax paper.
Drizzle a zig-zag of the semi-sweet chocolate onto the white chocolate. Then, using a wooden skewer or toothpick, drag a line into the chocolate going one direction, then the opposite direction, and then again in the original direction.
Allow the chocolate to set completely, then pack and store in an airtight container.
That is it my friends. Now go brew yourself a cup of coffee or tea and indulge in one of these delicious Hazelnut Almond Biscotti.
Enjoy!
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Hazelnut Almond Biscotti Recipe:
Hazelnut Almond Biscotti
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3/4 cup chopped hazelnuts
- 1/4 cup sliced almonds
Topping:
- 8 ounces (about 1 cup) white chocolate baking wafers
- 3 ounces (about 1/3 cup) semi-sweet chocolate chips
- 1 tablespoon vegetable shortening (Crisco)
Instructions
- Begin by preheating your oven to 325 degrees F. Line two baking pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl with an electric mixer, beat the eggs, sugar, and extracts until thickened: about 4-5 minutes. At low speed, add the flour mixture. Once combined, stir in the hazelnuts and almonds.
- Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
- Bake for 25 minutes, rotating the pans halfway through.
- Remove these from the oven and let rest for 15 minutes.
- After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
- Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
- While the cookies cool, melt the white chocolate and semi-sweet chocolate in two separate microwave-safe bowls. Add about 3 teaspoons of the vegetable shortening to the white chocolate and 1 teaspoon of the vegetable shortening to the semi-sweet chocolate.
- Microwave each in 30-second intervals stirring between until the chocolate is melted and smooth. Transfer the melted semi-sweet chocolate to a piping bag or plastic baggie. Then cut off the tip.
- Place a piece of wax paper on your work surface.
- Working in batches of 4-5, dip one of the cut sides of the biscotti into the white chocolate and allow any excess to drip off. Set onto the wax paper.
- Drizzle a zig-zag of the semi-sweet chocolate onto the white chocolate. Then, using a wooden skewer or toothpick, drag a line into the chocolate going one direction, then the opposite direction, and then again in the original direction.
- Allow the chocolate to set completely, then pack and store in an airtight container.
Delicious flavor and so lovely to serve. The instructions and photos were perfect!
You were right, the flavor of these is wonderful. I gave mine as gifts, but I think I need to make another batch for myself. Hehe
Awww. How kind of you. You definitely deserve some just for YOU!
xo Michael