Toasted Hazelnut Biscotti

  • Yield: 48 servings


2cups unbleached flour
2cups whole wheat pastry flour
2teaspoons baking powder
1/2teaspoon salt
1/2cup chopped toasted hazelnuts
2tablespoons butter, softened
1/2cup sugar
1/2cup honey
2-- eggs
2-- egg whites
2teaspoons crushed or ground anise seeds
1teaspoon vanilla extract
2tablespoons grated orange zest
2tablespoons grated lemon zest


  1. Preheat oven to 350F.  Sift the unbleached flour, whole wheat flour, baking powder and salt together.  Mix in the hazelnuts.  Cream the butter, sugar and honey in a mixing bowl until light and fluffy.  Beat in the eggs and egg whites, anise seeds, vanilla, orange zest and lemon zest.  Add the hazelnut mixture and mix well.
  2. Shape into 3 long rolls, 1 inch in diameter, on a greased nonstick baking sheet.  Bake for 15 minutes and cool slightly.  Cut each log diagonally into 16 slices.  Arrange the slices on the baking sheet and bake for 10 minutes.  Turn the slices over and bake for 10 minutes longer.

Recipe reprinted with permission from Cal-a-Vie Living: Gourmet Spa Cuisine (Cal-a-Vie, The Spa Havens, 2007).


Nutritional Info *per serving

  • Calories 70
  • Fat 2g
  • Cholesterol 12mg
  • Sodium 50mg
  • Carbohydrate 13g
  • Fiber 1g
  • Protein 2g