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.

No additional tips available.

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

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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.

Hazelnut and Anisette Biscotti

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