Biscotti with hazelnuts
4 servings
60 minutes
Biscotti with hazelnuts is a classic Italian cookie from Tuscany. Its name comes from the Latin 'biscotus', meaning 'twice baked', as the double baking gives it a crunchy texture. Hazelnuts roasted to perfection provide a rich nutty flavor that pairs wonderfully with a delicate hint of vanilla. Biscotti is perfect for morning coffee or aromatic wine after dinner. Its dense texture allows it to be stored for long periods while remaining delicious. It’s not just a dessert — it symbolizes Italian hospitality and leisurely evenings, where each bite accompanies cozy conversations.
1
Roast the nuts in a dry pan until they start to smell strong and the skin begins to peel off. Peel the skin, transfer the nuts to a blender, add sugar, and turn it all into a homogeneous mass.
- Hazelnut: 200 g
- Sugar: 100 g
2
Pour the mixture into a mixer, add sifted flour, the contents of a vanilla pod, and an egg. Get a firm dough. Roll into thin sausages, place on a baking sheet, and put in the oven for 25 minutes.
- Wheat flour: 200 g
- Vanilla pod: 1 piece
- Chicken egg: 1 piece
3
Cut the sausages while still hot and let them cool like that.
