A Sunny Kitchen Memory
My friend Anna gave me this recipe years ago. We baked them on a cold, gray afternoon. Her kitchen smelled like oranges and toasted nuts. I still laugh at that day. We talked so much we almost forgot the timer!
That is why this matters. Baking connects us. Sharing a recipe is like sharing a piece of your story. These biscotti hold that sunny feeling for me. What food reminds you of a friend?
Why We Bake Them Twice
Biscotti means “baked twice.” That is the big secret. The first bake makes a soft loaf. You let it cool and then slice it. The second bake dries the slices out. This makes them wonderfully crisp.
They are perfect for dipping. Dunk one in your coffee or hot chocolate. It softens just enough but does not fall apart. *Fun fact: Long ago, biscotti were made for sailors. They lasted for months on long trips!* Do you like yours soft or crunchy?
The Flavor Dance
Let’s talk about the tastes. Toasty hazelnuts are the star. They feel cozy and rich. Then comes the bright orange zest. It is like a little sunshine. The rosemary is my favorite part. It is a tiny, savory surprise.
Doesn’t that smell amazing? All these flavors dance together. None are too loud. They just hold hands and sing. This matters because food should be a happy surprise. Every bite has a little story.
Your Helpful Hands
Use your hands here. It is okay. After you mix the dough, it will be sticky. Flour your hands well. Then you can shape it into rectangles. Press and pat it gently. There is no need to be perfect.
Let the loaves cool fully before slicing. I know, it is hard to wait! Use a gentle sawing motion with your knife. This keeps the slices from crumbling. What is your favorite part of baking? Is it mixing, shaping, or tasting?
A Jar of Sunshine
Once they are cool, find a pretty jar. Tuck your biscotti inside. They will stay crisp for weeks. I keep mine on the counter. They look so cheerful. Sometimes I give a jar as a gift.
That is the final lesson. Good things take a little time. And they are meant to be shared. Make a pot of tea. Share these with someone you like. Tell them Anna’s story. What is your favorite food to give as a gift?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Hazelnuts, lightly toasted and skinned | 1 ¼ cups (5 ounces/142 grams) | |
| All-purpose flour | 1 ¾ cups (8 ¾ ounces/248 grams) | |
| Fresh rosemary, minced | 2 tablespoons | |
| Baking powder | 2 teaspoons | |
| Salt | ¼ teaspoon | |
| Large eggs | 2 | plus 1 large egg white (beaten with pinch of salt) for wash |
| Sugar | 1 cup (7 ounces/198 grams) | |
| Unsalted butter | 4 tablespoons | melted and cooled |
| Orange zest, grated | 1 tablespoon | |
| Orange-flavored liqueur (e.g., Grand Marnier) | 1 ½ teaspoons | |
| Vanilla extract | ½ teaspoon | |
| Vegetable oil spray | for greasing |
My Citrus Hazelnut Twice-Baked Biscotti
Hello, my dear. Come sit. The oven is warm. Today we are making my special biscotti. They are crunchy, Italian cookies. You bake them twice. That’s the secret. It makes them perfect for dipping. I love them with my afternoon tea. The orange and rosemary smell like a sunny garden. Doesn’t that smell amazing?
My grandson calls them “Grandma’s dunking sticks.” I still laugh at that. He loves them with hot chocolate. Making them is a little project. We take our time. It’s a happy kitchen day. Let’s begin.
Step 1: First, we get our canvas ready. Heat your oven to 325 degrees. Draw two rectangles on parchment paper. This is our guide for the dough. It keeps our loaves neat. A greased baking sheet holds the paper, ink-side down. (My hard-learned tip: use a permanent marker. Pencil can smear!)
Step 2: Now, the nuts. We toast and skin hazelnuts first. It brings out their flavor. Pulse most in the food processor. Keep them chunky. Grind a small part very fine. This goes with the flour, rosemary, and baking powder. It makes the cookie tender. Whizz the eggs until they are fluffy and light. Then mix everything gently. Folding keeps it airy. What’s your favorite nut to bake with? Share below!
Step 3: Time for messy hands. Divide the dough in half. With floured hands, shape each half into a loaf. Use your drawn lines as a guide. A little oil spray helps smooth the tops. Brush them with a beaten egg white. This gives them a lovely golden shine. Bake until they are just cracked on top. Your kitchen will smell wonderful.
Step 4: Patience is key here. Let the loaves cool for a full 30 minutes. They need to firm up. Then, slice them on an angle. A serrated knife works best. Lay the slices on a rack. Bake them again until crisp and golden. Flip them halfway. This second bake gives them that classic crunch. Let them cool completely. They get even crisper.
Cook Time: About 1 hour 30 minutes
Total Time: About 2 hours 30 minutes (with cooling)
Yield: About 30 biscotti
Category: Baking, Cookies
Three Fun Twists to Try
Once you master the basic recipe, you can play. Here are some of my favorite twists. They are all simple and delicious.
Lemon-Lavender: Swap the orange for lemon zest. Add a teaspoon of dried culinary lavender. It feels so fancy and floral.
Chocolate Chip: Skip the rosemary. Fold in a cup of mini chocolate chips after the flour. A classic for a reason.
Almond-Anise: Use toasted almonds instead of hazelnuts. Replace the orange liqueur with a teaspoon of anise extract. It tastes like old-world Italy.
Which one would you try first? Comment below!
Serving Them Up With Style
These aren’t just for a cookie jar. For a real treat, dip one end in melted dark chocolate. Let it set on wax paper. So elegant. Or, crumble them over vanilla ice cream. The crunch is divine.
For drinks, I have two favorites. A little glass of vin santo, a sweet Italian wine, is traditional. For a cozy, non-alcoholic pairing, try a pot of Earl Grey tea. The bergamot and orange are lovely friends. Which would you choose tonight?
Keeping Your Biscotti Perfectly Crisp
These biscotti keep beautifully. Store them in a tight tin at room temperature. They will stay crisp for a month. You can freeze them for longer storage, too. Just wrap them well in plastic first.
I never reheat biscotti. They are meant for dunking! A quick dip in coffee or tea warms them perfectly. I once stored a batch in a bread box. They went soft overnight. I learned my lesson about airtight containers!
Batch cooking these is a wonderful idea. Make a double batch for gifts. It saves energy and time. Having homemade treats ready matters. It brings joy on a busy day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Biscotti Hiccups
Is your dough too sticky? Flour your hands well. This makes shaping the logs much easier. I remember when my dough stuck to everything. A little extra flour solved it.
Slices crumbling after the first bake? Let the loaves cool fully. Thirty minutes is key. Cutting too soon makes a mess. This patience ensures neat slices.
Are they not crispy enough? The second bake is crucial. Flip each slice halfway through. They need air circulation to dry. A wire rack is your best friend here. Fixing small issues builds your kitchen confidence. It also makes the flavor and texture just right. Which of these problems have you run into before?
Your Biscotti Questions, Answered
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. Results may be a bit more crumbly.
Q: Can I make them ahead? A: Absolutely! They are the perfect make-ahead cookie. Store as directed.
Q: What if I don’t have orange liqueur? A: Use an extra teaspoon of orange zest. The flavor will still be lovely.
Q: Can I double the recipe? A: Yes, but mix in two batches. Food processors can get too full.
Q: Any optional tips? A: Drizzle cooled biscotti with melted chocolate. *Fun fact: The word “biscotti” means “twice-cooked” in Italian!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these. The smell of orange and rosemary is heavenly. It fills your kitchen with warmth. Share them with someone you care about.
I would love to hear from you. Tell me about your baking adventure. Your stories make my day. Have you tried this recipe? Share your experience in the comments.
Happy cooking! —Grace Ellington.
Citrus Hazelnut Twice Baked Biscotti
Description
Hazelnut-Orange Biscotti. These crisp, twice-baked Italian cookies are packed with toasted hazelnuts, fragrant rosemary, and bright orange zest.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Using ruler and permanent marker, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
- Pulse 1 cup hazelnuts in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Process remaining 1/4 cup hazelnuts in food processor until finely ground, about 45 seconds. Add flour, rosemary, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to bowl. Process 2 eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, orange zest, orange liqueur, and vanilla; process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped hazelnuts and gently fold until just combined.
- Divide batter in half. Using floured hands, form each half into 8 by 3-inch rectangle, using lines on parchment as guide. Spray each loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.
- Let loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board. Using serrated knife, slice each loaf on slight bias into 1/2-inch-thick slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.
Notes
- Nutritional information is estimated per biscotti. For best flavor, ensure hazelnuts are lightly toasted and skinned. The dough is sticky; floured hands make shaping easier.