Hazelnut Biscotti with Frangelico
4 servings
70 minutes
Hazelnut biscotti with 'Frangelico' is a refined Italian treat embodying Tuscan culinary traditions. Crunchy, aromatic, and slightly sweet, they perfectly complement a cup of strong black coffee, especially paired with hazelnut liqueur 'Frangelico'. Hazelnuts give the cookies a rich, nutty flavor while orange zest adds a subtle freshness. Twice-baked pieces become golden and hard—just how they are loved in Italy, dipped in coffee or wine. This recipe highlights the true art of simple yet elegant baking where every note is balanced. Biscotti are often associated with cozy evenings, leisurely conversations, and traditional Italian cafes where they are served with espresso or dessert wine Vin Santo.
1
Preheat the oven to 180 degrees. Line 2 baking sheets with paper. In a processor, place flour, sugar (leaving 0.5 teaspoons), baking powder, and a pinch of salt, and mix for 2 seconds. Add finely chopped butter and mix again. Add eggs and mix until smooth.
- Wheat flour: 215 g
- Cane sugar: 165 g
- Baking powder: 0.5 teaspoon
- Butter: 60 g
- Chicken egg: 2 pieces
2
Transfer the dough to a floured surface and mix in the lightly chopped nuts and zest. Divide the dough into 2 parts and roll each into a long sausage about 20 cm. Transfer to a baking sheet and sprinkle with the remaining sugar. Slightly flatten the sausages and bake for 20 minutes until golden. Reduce the temperature to 160 degrees.
- Wheat flour: 215 g
- Hazelnut: 150 g
- Orange zest: 2 teaspoons
- Cane sugar: 165 g
3
Cut the sausages into centimeter diagonal pieces. Wrap in baking paper and lay in a single layer on a baking sheet. Place in the oven for 20-25 minutes. Cool down.
4
Pour hot coffee into small glasses and add 'Frangelico' liqueur. This amount is for one. Serve with cooled biscotti.
- Black coffee: 3 tablespoons
- Frangelico liqueur: 2 teaspoons