Hazelnut Biscotti

Cooking Instructions

Preheat the oven to 350F.

Place the hazelnuts on a baking sheet and toast lightly in the oven about 15 to 18 minutes, shaking the pan occasionally. Remove the nuts from the oven and roll in a clean dish towel, rubbing the skins off. Coarsely chop the skinned nuts.

Cream the butter, sugar, and lemon zest until fluffy. Add the eggs, one at a time, beating well. Stir in the vanilla. Sift the flour, baking powder, and salt together and gradually add to the butter mixture, combining thoroughly. Stir in the chopped nuts.

Divide the dough into three equal pieces. Shape each piece into a 2- to 2-1/2-inch-diameter log. Place logs on a parchment-lined baking sheet and press down to form a flattened arch shape.

Bake for 15 minutes. Remove from the oven and, with a very sharp knife, cut flattened logs into 3/4-inch slices. Lay the slices on their sides 1 to 2 inches apart on the baking sheet, return to the oven, and continue baking until biscotti are dry and lightly browned, approximately 15 minutes more. Cool on a rack.

Wine Pairing(s)

Navajas 'Vega Del Rio' Red

El Burro 'Kickass' Garnacha

Campo Viejo Gran Reserva

Lomablanca Gabarda

Bilbainas 'Viña Pomal' Crianza

Viña Mayor Gran Reserva Ribera del Duero

San Valero 'Manyana' Crianza

Balbas Reserva

Aragonia Crianza

Penagudo Rioja