Hazelnut, Orange and Honey Biscotti
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:5 dozen smaller cookies (cut across the log)
- 220grams (approximately 1¾ cups) whole wheat flour
- 120grams (approximately 1⅓ cups) hazelnut flour
- 5grams (approximately 1 teaspoon) baking powder
- ⅛teaspoon (pinch) of salt
- 190grams (½ cup) honey
- 165grams (3 large) eggs
- 2tablespoons orange liqueur, such as Cointreau, or orange juice
- 5grams (approximately 1 teaspoon) vanilla extract
- 2tablespoons finely chopped orange zest
- 100grams hazelnuts, toasted, skinned and chopped (approximately ¾ cup chopped)
Ingredient Substitution Guide
Nutritional analysis per serving (60 servings)
50 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
- Step 2
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
- Step 3
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won’t stick, and form a log, about 12 inches long by 2½ inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
- Step 4
Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about ⅓ inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Step 5
Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Tip
- Advance preparation: You can bake the logs a day ahead and slice and double bake the cookies the next day. Biscotti keep for a couple of weeks in a tin or a jar.
Private Notes
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Cooking Notes
Tara
This is OK as-is when slathered with apricot jam and served with tea. But without jam it really needs double or triple the flavor--next time I will triple the orange zest, double the cointreau or add orange juice too, and add 1/2 cup of candied orange pieces or maybe chopped dried apricot.
But they were really fun and easy to make, with minimal cleanup! I used parchment paper on the cookie sheets to make it even easier.
Paula
Biscotti are traditionally mildly flavored, and those without butter are very hard, intended for dunking. The oil in the nuts will soften them some, but people shouldn't expect this to be like a standard cookie or they will be disappointed.
Julia
Agree with others here that these are just OK. I made them exactly as written, which yielded a very loose dough that I was concerned about being able to form into a biscotti log. I added equal amounts of all purpose flour and hazelnut flour until I got a more workable texture. I used Grand Marnier, as that was what I had on hand, and doubled it along with the orange zest, which still didn't give enough of an orange flavor. I dipped the bottoms in dark chocolate at the end.
ElizParkCoop
I usually read the comments prior to trying a new recipe here so, I followed some suggestions to double the Cointreau and the orange zest. I also bought roasted, peeled hazelnuts from Amazon instead of peeling and toasting them myself. Aside from these small adjustments, I kept the rest of the recipe as written and these were absolutely delicious! It made approximately 30 slices It tasted great on it's own but it was fabulous with orange-spice tea.
marlette
To avoid having to flip my bicotti I put them on a cooling rack after placing it on my rimmed cookie sheet. I use a convection oven set 25 degrees less than heat called for in recipe. Not sure if this would work with normal ovens. Also I’ve found finely grinding 1/4 C of the nuts and mixing it with the flour reduces the hardness of the cookie without causing it to crumble.
Kate
Read the comments and made a few changes: - 200g w/w pastry flour + 140g ap flour - Added 25g brown sugar - 2tbsp Cointreau + 3tbsp freshly squeezed orange juice - 2.5tbsp orange zest - 120g hazelnuts - Dough was too wet to roll so it was spooned out into log shape for first bake Very delicious! Not too sweet, not too dry, perfect texture. Flavours subtle but not overpowering with tea/coffee. For more oomph I might do 80g ap flour/60g hazelnut flour, and up zest to 4tbsp & honey to 200g
Mary M.
I really enjoyed making these biscotti (my first try!). We really liked them in our house as we dipped them in coffee or tea. The hazelnut was the strongest flavor; I might add more orange zest next time.
Adela
I made some updates that I think amped up the orange flavor. I swapped the Vanilla Extract for Fior di Sicilia extract and added 1/3 cup of chopped candied orange peel. The end result was nice and orange-y! Also for price reasons I swapped out almond flour for the hazelnut flour which did not adversely affect the end result.
J
These were quite nice, especially the day after I made them. They're definitely more of a mild-flavored biscuit you enjoy with coffee than a sugary cookie - which is what authentic biscotti is. The orange flavor isn't overpowering but lingers. You do want tea, coffee or milk to dip these in to soften them. I left out the hazelnuts on a whim. There is a slight bitterness present, but I'm unsure if this is from the hazelnut flour, wheat flour or Cointreau (which I doubled).
Heidi M
I was hoping for more orange flavor. I used orange juice. Maybe I should have used cointreau instead. I did add extra orange zest. It needs more something.
Adela
I made some updates that I think amped up the orange flavor. I swapped the Vanilla Extract for Fior di Sicilia extract and added 1/3 cup of chopped candied orange peel. The end result was nice and orange-y! Also for price reasons I swapped out almond flour for the hazelnut flour which did not adversely affect the end result.
Mayson
The first time I made this recipe exactly as written, and it produced very nice, traditional biscotti. The firm texture and mild, elegant flavoring are very authentic. The second time, I made the following changes: added an 30g whole wheat flour, 20g honey, 2 tsp orange extract, and 1/4 tsp almond extract. I increased the salt to 1/2 tsp, increased the vanilla to 1 1/2 tsp, and used the zest from an entire large orange. This made a nice American cookie style biscotti. Great either way.
Julia
Agree with others here that these are just OK. I made them exactly as written, which yielded a very loose dough that I was concerned about being able to form into a biscotti log. I added equal amounts of all purpose flour and hazelnut flour until I got a more workable texture. I used Grand Marnier, as that was what I had on hand, and doubled it along with the orange zest, which still didn't give enough of an orange flavor. I dipped the bottoms in dark chocolate at the end.
Paula
Biscotti are traditionally mildly flavored, and those without butter are very hard, intended for dunking. The oil in the nuts will soften them some, but people shouldn't expect this to be like a standard cookie or they will be disappointed.
Heidi M
Mine were a tad soft. Next time, after slicing I will leave them in the open oven to cool.
Mary M.
I really enjoyed making these biscotti (my first try!). We really liked them in our house as we dipped them in coffee or tea. The hazelnut was the strongest flavor; I might add more orange zest next time.
Carol
Terrible, threw them away. Expense attempt at hazelnut biscotti. Too hard and not enough flavor. Really hoping they would be good - sounds like nice combo of orange and hazelnut. Dipped bottom in dark chocolate.
Mare
Add more honey or brown sugar
Kate
Read the comments and made a few changes: - 200g w/w pastry flour + 140g ap flour - Added 25g brown sugar - 2tbsp Cointreau + 3tbsp freshly squeezed orange juice - 2.5tbsp orange zest - 120g hazelnuts - Dough was too wet to roll so it was spooned out into log shape for first bake Very delicious! Not too sweet, not too dry, perfect texture. Flavours subtle but not overpowering with tea/coffee. For more oomph I might do 80g ap flour/60g hazelnut flour, and up zest to 4tbsp & honey to 200g
KJ
I would decrease the hazelnut flour and add brown sugar. I agee with the other reviewers it tastes like sawdust and the hazelnut overwhelms the orange. Might even try it without any hazelnut flour. Definitely needs more sweetness.
robert
Add 1 cup toasted coconut and dried cherries
Jackie N
My husband loved these! Not sweet and a nice orange flavor (I did add extra zest and used orange juice) just as ehe likes them. I used King Arthur Flour's White Whole Wheat flour which I have successfully used in other baked goods. May be next time will add some orange oil to bump up the flavor another level.
Taffy
I would not make this recipe again. It calls for expensive ingredients that should result in a delicious biscotti but it has the texture of sawdust.
ElizParkCoop
I usually read the comments prior to trying a new recipe here so, I followed some suggestions to double the Cointreau and the orange zest. I also bought roasted, peeled hazelnuts from Amazon instead of peeling and toasting them myself. Aside from these small adjustments, I kept the rest of the recipe as written and these were absolutely delicious! It made approximately 30 slices It tasted great on it's own but it was fabulous with orange-spice tea.
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