Hazelnut and Anisette Biscotti Recipe

Name: Hazelnut and Anisette Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 1 tablespoon lemon zest grated; 1 tablespoon instant coffee or instant espresso powder; 2 1/2 teaspoons baking powder; 2 teaspoons aniseed finely chopped; 1 teaspoon salt; 1/2 cup butter, unsalted chilled, cut into 1/2-inch pieces; 1 1/2 cups hazelnuts (filberts) toasted, husked; 1 cup sugar; 2 large eggs; 1/4 cup anisette

Servings: persons

2 cups flour, all-purpose
1 tablespoon lemon zest grated
1 tablespoon instant coffee or instant espresso powder
2 1/2 teaspoons baking powder
2 teaspoons aniseed finely chopped
1 teaspoon salt
1/2 cup butter, unsalted chilled, cut into 1/2-inch pieces
1 1/2 cups hazelnuts (filberts) toasted, husked
1 cup sugar
2 large eggs
1/4 cup anisette

1
Preheat oven to 350F (180C).
2
Butter and flour 2 cookie sheets.
3
Mix first 6 ingredients in processor.
4
Add butter and cut in until mixture resembles coarse meal.
5
Add nut and sugar and chop nuts coarsely, using on/off turns.
6
Transfer to large bowl.
7
Mix eggs and anisette in small bowl.
8
Add to dry ingredients and mix until dough forms.
9
Divide dough into 3 pieces.
10
Gently knead each piece to bind.
11
Form each into 1 1/2 inch-wide log.
12
Transfer to prepared sheets.
13
Bake until golden brown and firm to touch, about 35 minutes.
14
Cool in pans on racks 15 minutes.
15
Using serrated knife, cut logs into 3/4 inch thick slices.
16
Arrange cut side up on cookie sheets.
17
Bake until golden brown, about 15 minutes per side.
18
Cool on rack.
19
Store in airtight container.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups flour, all-purpose, 1 tablespoon lemon zest grated, 1 tablespoon instant coffee or instant espresso powder, 2 1/2 teaspoons baking powder, and more.

Yes, Hazelnut and Anisette Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut and Anisette Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions