Equipment
* optional
Ingredients
Inclusions
- 130 g raw hazelnuts, whole, skin-on or blanched
- 110 g dried tart cherries, roughly chopped if large
Dough
- 315 g all-purpose flour
- 200 g granulated sugar
- 60 g unsalted butter, melted and cooled slightly
- 3 eggs, large, room temperature
- 8 g baking powder
- 3 g fine sea salt
- 5 ml vanilla extract
- 1 orange zest
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 157 kcal
- Protein
- 3 g
- Carbohydrates
- 23 g
- Fat
- 6 g
- Fiber
- 1 g
- Sugar
- 12 g
- Sodium
- 94 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 29 mg
- Potassium
- 79 mg
- Calcium
- 34 mg
- Iron
- 0.6 mg
- Magnesium
- 14 mg
- Phosphorus
- 52 mg
- Zinc
- 0.3 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.2 mg
- Folate
- 7 mcg
- Water
- 8 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C (350°F). Spread the hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and skins begin to crack.
Reduce oven temperature to 160°C (320°F). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and orange zest until well combined and slightly lightened in color.
Sift in the flour, baking powder, and salt. Mix gently with a spatula until just combined and few flour streaks remain. Do not overmix.
Fold in the toasted hazelnuts (chopped roughly if preferred, or left whole) and dried cherries until evenly distributed.
Divide the dough in half. With flour-dusted hands, shape each half into a log approximately 25cm (10 inches) long and 5cm (2 inches) wide directly on the prepared baking sheet. Space them at least 8cm apart as they will spread.
Bake for 25-30 minutes at 160°C (320°F) until the logs are golden brown and firm to the touch in the center.
Remove from oven and let the logs cool on the sheet for exactly 15-20 minutes. Maintain oven temperature at 160°C (320°F).
Transfer logs to a cutting board. Using a serrated knife and a sawing motion, cut logs diagonally into 1.5cm (0.5 inch) thick slices. Arrange slices cut-side down back on the baking sheet.
Bake for a second time for 15-20 minutes, flipping the biscotti halfway through, until they are dry and crisp. They will harden further as they cool.
Transfer to a wire rack to cool completely before storing.
Chef's Notes
- Use a serrated bread knife for slicing. A straight-edged chef's knife will compress the dough and cause the hazelnuts to shatter the cookie structure.
- For a glossy finish, you can brush the logs with an egg wash (1 egg beaten with 1 tbsp water) before the first bake, though this softens the crust slightly.
- Orange zest acts as a bridge flavor, connecting the earthy hazelnut with the tart cherry. Do not skip it.
- If your dried cherries are very hard or old, soak them in warm water for 10 minutes and pat strictly dry before using to prevent tough rocks in your cookies.
Storage
Freezer: 3 months — Freeze baked biscotti in airtight containers. Thaw at room temperature.
Reheating: If they soften, recrisp in a 150°C oven for 5 minutes.
Troubleshooting
Dough crumbles excessively when slicing
Cause: The logs were sliced while still too hot or using a dull/straight-edge knife
Fix: Wait 10 more minutes for the remaining log to cool; use a gentle sawing motion
Prevention: Allow logs to cool for 20 minutes; use a sharp serrated bread knife
Biscotti are not crunchy enough
Cause: Second bake was too short or oven humidity was high
Fix: Return to oven at 140°C (285°F) for 10-15 minutes to dry out further
Prevention: Ensure they are golden on the cut sides before removing
Cultural Context
Biscotti, specifically 'Biscotti di Prato' or Cantucci, originated in Tuscany, Italy. The name derives from the Latin 'bis coctus', meaning twice-cooked. Historically, this double-baking method was used to create durable, travel-ready food for Roman legions, as the lack of moisture prevented mold and spoilage.
