Biscotti Dessert Cookies – a delicious recipe with whole wheat flour, ground toasted hazelnuts, baking powder, butter, honey, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
2
Combine flour, hazelnuts, and baking powder.
3
In a large bowl, beat butter and honey until smooth. Beat in eggs one at a time, beating well after each addition. Gradually blend in the dry ingredients.
4
Divide dough in half. On prepared baking sheet, form each half into a log about 12 inches long and 2 inches wide, spacing about 2 inches apart.
5
Bake for 14 to 16 minutes until golden brown. Transfer logs to a cutting board and cut on diagonal into 1/2 inch thick slices. Lay slices on ungreased baking sheet and bake for 10 to 12 minutes longer -- until dry. Transfer to wire racks to cool. Store in a tightly sealed container and let them age for a few days before serving.
499
kcal
Calories
29
g
Fat
53
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups whole wheat flour, 1 cup ground toasted hazelnuts, 2 teaspoons baking powder, 1/2 cup butter, softened, and more.
Yes, Biscotti Dessert Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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