Spiced hazelnut and orange biscotti

Spiced hazelnut and orange biscotti blends the nutty flavor of hazelnuts with the citrusy zing of orange and warm spices. This twice-baked Italian treat is perfect for coffee dipping or as a crunchy snack.

05 Jan 2026
Cook time 60 min
Prep time 45 min

Ingredients:

3/4 cup sugar
2 eggs
1 cup self-raising flour
1/3 cup hazelnuts
1 cup hazelnuts
2 tbsp orange zest
2 tbsp orange juice
1 tsp spice mix

Spiced hazelnut and orange biscotti is a delightful Italian biscuit that combines the robust flavors of hazelnuts with the zesty tang of orange and a hint of warm spices. Perfect for dipping into coffee or enjoying as a snack, this twice-baked treat is crunchy yet packed with flavor. Whether you're making it for a festive occasion or just to enjoy at home, it's a recipe that's sure to impress.

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Wet Ingredients:
In a large mixing bowl, beat the sugar and eggs together until the mixture is light and fluffy. This usually takes about 3-5 minutes of mixing.

3. Incorporate Orange and Spice:
Add the orange zest, orange juice, and spice mix into the egg-sugar mixture. Mix until well combined.

4. Blend in Dry Ingredients:
Gradually, add the self-raising flour to the wet mixture. Stir until just combined. Be careful not to over-mix.

5. Add Hazelnuts:
Gently fold in the coarsely chopped hazelnuts and the whole hazelnuts until they are evenly distributed throughout the dough.

6. Shape the Dough:
Transfer the dough to the prepared baking sheet. With lightly floured hands, shape the dough into a log approximately 12 inches long and 3 inches wide, flatten slightly.

7. First Bake:
Bake the log in the preheated oven for 25-30 minutes, or until it is lightly golden and firm to the touch. Remove from the oven and let it cool for about 10 minutes.

8. Slice the Biscotti:
Reduce the oven temperature to 300°F (150°C). Using a sharp serrated knife, cut the log diagonally into 1/2-inch thick slices.

9. Second Bake:
Place the slices cut-side down back onto the baking sheet. Bake for an additional 15-20 minutes, turning them over halfway through, until they are crisp and golden brown.

10. Cool:
Allow the biscotti to cool completely on a wire rack. They will continue to harden as they cool.

11. Serve and Store:
Serve the biscotti with coffee or tea. Store the biscotti in an airtight container at room temperature for up to two weeks.

Spiced hazelnut and orange biscotti are a culinary treat that bring together a wonderful medley of flavors and textures. With these helpful tips and the right technique, you can easily master this recipe and enjoy a delicious homemade biscotti that's perfect for any occasion. Happy baking!

Spiced hazelnut and orange biscotti FAQ:

What is the baking time for Spiced Hazelnut and Orange Biscotti?

The total baking time is approximately 40-50 minutes. This includes 25-30 minutes for the first bake at 350°F (175°C) and an additional 15-20 minutes for the second bake at 300°F (150°C).

How do I know when the biscotti is done baking?

The biscotti is done when it is lightly golden and firm to the touch after the first bake, and when it’s crisp and golden brown after the second bake. Allow them to cool completely on a wire rack.

Can I substitute the hazelnuts in this recipe?

Yes, you can substitute hazelnuts with other nuts like almonds or walnuts. However, keep in mind that the flavor and texture will change slightly with each type.

How should I store the biscotti?

Store the biscotti in an airtight container at room temperature for up to two weeks to maintain their crunchiness.

What can I do if my biscotti dough is too sticky?

If the dough is too sticky, you can add a little more self-raising flour, but be careful not to over-mix. Dusting your hands with flour while shaping the dough can also help.

Cooking Tips:

- For an even more intense flavor, toast the hazelnuts lightly before incorporating them into the dough.

- Ensure you zest only the orange's outer skin, avoiding the white pith underneath which can be bitter.

- When shaping the dough before the first bake, use wet hands to prevent sticking and to form a smooth surface.

- Allow the biscotti logs to cool slightly after the first bake before slicing; this prevents crumbling.

- Use a serrated knife to slice the biscotti for clean, even cuts.

- If you like your biscotti extra crunchy, you can extend the second bake time by a few minutes.

- Store your biscotti in an airtight container to maintain their crispiness for several weeks.

Nutrition Facts

6 Servings
Calories 380kcal
Protein 9g
Carbohydrates 50g
Fiber 3.35g
Sugar 27g
Fat 18g

Spiced hazelnut and orange biscotti