Hazelnut Biscotti

Time 1 hour 20 minutes
Yields Makes 32 biscotti.
Hazelnut Biscotti
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Most holiday cookies are high in fat and calories. Biscotti are a light alternative.

I’ve made these biscotti even lighter than usual by using egg whites and egg substitute. But the combination of dried cherries and hazelnuts, with a touch of orange and chocolate, makes them taste rich.

Store the biscotti in a covered tin or plastic bag. Or you can make them up to the point of dipping them in chocolate and store them, then dip them just before serving. I like to dunk them in coffee or wine.


Beat butter until creamy. Beat in sugar then egg whites, egg substitute, vanilla and hazelnut extracts. Stir in cherries, nuts and zest.


Combine flour, baking powder and salt. Stir into batter until blended.


Divide dough in half. Pat each half into a 12-inch log on a baking sheet sprayed with nonstick cooking spray. Flatten each log to 1 inch thick. Bake at 375 degrees until lightly browned, 25 to 30 minutes. Cool on rack, then slice logs diagonally into 1/2-inch slices. Reduce oven to 325 degrees and bake biscotti slices until lightly browned and crispy, 15 to 20 minutes.


Heat chocolate in double boiler set over, but not touching, simmering water until chocolate is melted. Dip one side of each biscotti into chocolate and put on wire rack to harden.

Some gourmet markets sell peeled hazelnuts. Or toast raw hazelnuts on a baking sheet at 350 degrees until lightly browned, shaking sheet occasionally, about 15 minutes. Gather nuts in kitchen towel and rub together to remove skins.