Hazelnut Biscotti

Real Italian biscotti gets its signature shattering snap from being baked twice, and that’s the whole secret right there. The first bake at 350°F (180°C) sets the dough into a flat loaf; the second pass at 325°F (160°C) toasts each individual slice into the dry, dunkable cookie that you want to dip in espresso or vin santo.

Whole hazelnuts (or filberts, same thing) broken in half rather than chopped fine give the cookies their characteristic look. You want pieces big enough to bite into, not nut dust scattered through the dough.

Four eggs is a generous amount for a small batch, but biscotti needs the structure. The eggs hold the cookie together once the second bake dries it out, preventing crumbling. The egg wash on top before the first bake gives the loaf its golden, glossy crust.

Watch the second bake closely. Biscotti goes from beautifully toasted to bitterly burnt in under 90 seconds, and the bake on the second side is even faster than the first.

Pro Tips

• Toast the hazelnuts in a dry pan for 5 minutes before adding for a deeper, nuttier flavor and easier skin removal.
• Cool the loaves 10 minutes before slicing. Hot dough crumbles under the knife.
• Use a serrated knife with a gentle sawing motion, not pressure. Pressing crushes the cookie.
• Store in an airtight container at room temperature for up to 2 weeks. They actually get better as they age.

Variations

• Add 1 teaspoon of anise extract for a traditional Italian flavor profile.
• Dip one end of each cooled biscotti in melted dark chocolate for a more decadent finish.
• Swap hazelnuts for almonds, pistachios, or pine nuts for a different nutty profile.