Biscotti

Nutella and Hazelnut Rolled Biscotti

November 13, 2020 by Marisa Leave a Comment

A fun and delicious recipe for Nutella and Hazelnut Rolled Biscotti topped with sugar granules. These orange scented, once baked biscotti are made with pasta frolla, which is basically an Italian sweet pastry dough. It renders these Italian filled cookies ever so tender with a crumbly bite.

As family and friends know me well…I LOVE to bake cookies. As you can attest to the many cookie recipes on my blog! So it’s pretty safe to say that this is my favourite time of the year.

These pre-holiday days are a prelude to all the sweet delectable treats just waiting to happen.

So when recently a colleague of mine asked if I had a Nutella cookie recipe…well I knew it wouldn’t be long before one made an appearance here!

These hazelnut biscotti filled with Nutella stand apart from the more traditional twice baked variety.

For one, they’re made with an Italian sweet pastry dough. This type of dough is often used in Italian baking to make crostata, tarts and even cookies.

It’s quite easy to make and you can use a stand mixer, a food processor or simply your hands.

Also, notably different is that the dough is rolled out flat, spread with Nutella, re-rolled into a log and baked once.

Let me tell you friends…the Nutella filling makes for one heavenly hazelnut biscotti recipe.

You’ll find the Nutella’s unique creaminess makes it a perfect spreadable concoction over this rolled out biscotti dough.

How to Make Pasta Frolla for Nutella and Hazelnut Rolled Cookies

Place the flour, finely ground hazelnuts, sugar, baking powder, salt and orange zest in the bowl of a stand mixer.
With the paddle attachment stir to combine.
Alternately, you can use a food processor to follow the same directions. Simply pulse to combine.

Add in the cold cubed butter.
With the paddle attachment, mix on medium low speed until you achieve a coarse sandy consistency. If there’s a few larger pieces that’s ok.

Mix in the slightly beaten eggs along with both the vanilla and amaretto extracts until well combined.
You will have a soft workable dough ready to be divided into two fairly equal portions.

How to Shape Nutella and Hazelnut Rolled Biscotti

To shape and fill these Italian rolled cookies is really quite simple.

You’ll need a rolling pin and two sheets of wax or parchment paper to easily shape and roll the stuffed biscotti.

Also have ready a parchment lined cookie sheet standing nearby so you can easily transfer the biscotti logs onto the baking sheet.

Now we’re ready to roll these Italian chocolate filled cookies!

Divide the biscotti dough into 2 portions.
Working with one piece of dough at a time, keep the other piece covered with cling wrap so it doesn’t dry out.
On a work surface, roll out the piece of dough between two sheets of wax paper to approximately 12 inches long, six inches wide and about 1/4 inch thick.
Remove the top sheet of wax paper while leaving the bottom sheet underneath the rolled dough. (you’ll be using it to help roll the biscotti log)
Spread some Nutella over the rolled out dough to about a half inch off the edges.

How to Roll Nutella Biscotti

Start rolling the log from the longest width with the help of the wax paper underneath it by lifting the paper up and easing the dough over the Nutella.
Continue rolling by hanging on to the wax paper as you roll.
Seal the edges by pinching the dough together and tucking them underneath.
With the help of the wax paper, lift and transfer the logs onto the prepared baking sheet, seam side down.
Make sure to leave enough room between the 2 logs because they will spread out somewhat.

Brush the biscotti logs with the beaten egg white. This helps the decorative sugar granules to adhere and gives the Nutella biscotti a lovely sheen.
Alternately, you can substitute the decorative granular sugar with Sanding or Turbinado sugar or not.
Bake in a preheated oven at 350 degrees F for approximately 35 minutes.
The Nutella biscotti will be golden brown in colour when ready and will feel firm to the touch.

This is a delicate dough so you’ll need to allow the Nutella cookies sufficient time to cool off before slicing.

I let them cool off by placing the cookie tray directly over a cooling rack for about 20 to 30 minutes.

This way you’ll get nice neat cuts when slicing the cookies.

I wouldn’t recommend a serrated knife for these rolled cookies because they’ll easily break apart.

Do use a sharp sturdy knife with the tip pointed downwards to make swift fluid cuts.

Also, you can slice them at a diagonal or straight up. Diagonally cut biscotti will yield more of an elongated shaped cookie. It’s just a matter of preference!

What can I use instead of Nutella

If you’re not a fan of Nutella…well we might just have to reconsider our friendship!

But all kidding aside, you can replace the Nutella for any chocolate spread of your choice. And nowadays that’s saying a lot as there are so many to choose from.

Peanut butter would also work and is just wonderful in these Chocolate Peanut Butter Biscotti.

Jams also make a perfect substitute and is my choice when baking Italian Bocconotti Cookies which are also made with an Italian pastry dough.

How Long Do Biscotti Keep

Because of the higher fat content in these Nutella and Hazelnut Rolled Biscotti they’ll have a shorter shelf life then ones made with a little or no fat.

Biscotti with no fat, such as butters or oils, tend to keep for about a month in an airtight container. Whereas ones with little fat content usually keep for about 2 weeks.

These Nutella filled biscotti are at their freshest stored in an airtight container for up to one week for optimal flavour. However, at my house they only last a few days.

They’re all perfectly delicious and perfectly dunkable.

Happy Baking!

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Nutella and Hazelnut Rolled Biscotti

A fun and delicious recipe for Nutella and hazelnut rolled biscotti topped with sugar granules. These orange scented, once baked biscotti are made with a shortcrust pastry dough and have a tender crumbly bite.

Prep Time30 mins

Cook Time35 mins

Resting time20 mins

Course: Dessert

Cuisine: Italian

Keyword: Nutella and Hazelnut Rolled Biscotti

Servings:

Calories: 132kcal

Author: Marisa

Ingredients

2¼ cups all purpose flour
1/2 cup whole roasted hazelnuts (see notes below) finely ground
2/3 cup granulated sugar
1 ½ teaspoon baking powder
1/4 teaspoon salt I used fine sea salt
orange zest from a medium size orange
3/4 cup cold butter cubbed
2 large eggs lightly beaten
2 teaspoons vanilla extract
1 teaspoon amaretto extract

Biscotti Filling

2/3 cup Nutella or any hazelnut spread of choice

Topping for Biscotti

beaten egg white from a large egg
1/2 cup sugar granules optional

Instructions

Place the flour, hazelnuts, sugar, baking powder, salt and orange zest directly in the bowl of a stand mixer and stir to combine.
Add in the cubed butter and mix together till you get a sandy texture.
Mix in the beaten eggs and extracts until well combined and you have a soft workable dough.
Divide the dough into 2 equal pieces.
Work with one piece at a time while keeping the other covered.
Place one piece of dough between 2 sheets of parchment paper.
Using a rolling pin, roll out the dough to approximately 12 inches long and 6 inches wide. And, approximately 1/4 inch thick.
Remove the top parchment paper while keeping the bottom one in place.
Spread half of the Nutella over the dough till about a 1/2 inch from the edge.
Gently start rolling the log from the longest width with the help of the wax paper underneath it by lifting the paper up and easing the dough over the Nutella.
Continue rolling by hanging on to the wax paper as you roll.
Seal the edges by pinching the dough together and tucking them underneath.
With the help of the wax paper, lift and transfer the log onto the prepared baking sheet, seam side down.
Repeat with the remaining piece of dough.
Make sure to leave enough room between the 2 logs because they will spread out somewhat.
Brush the tops of the logs with the beaten egg whites.
Sprinkle the tops of the biscotti logs with the sugar granules.
Bake in a preheated oven at 350 degrees F., for approximately 35 minutes.
When ready the biscotti logs will have a deep golden brown colour and will feel firm to the touch.
Allow the biscotti logs to cool for about 20 to 30 minutes before slicing into 1 inch slices.
Cool completely before storing in an air tight container.

Notes

NOTE: The 1/2 cup of roasted hazelnuts are measured whole and then ground to a fine consistency.

Nutrition

Candied Ginger, Lemon and Poppy Seed Biscotti

July 17, 2019 by Marisa 23 Comments

These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They’re sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze! You’ll find they make a wonderful addition to your biscotti repertoire

Biscotti are absolutely hands down my favourite cookies.

I am always on the look out for new flavour combinations. And I must say that although this recipe is a less traditional Italian biscotti, the lemon paired with the ginger work so well together.

The lemon lends a nice tang while the ginger adds a lovely zing to the biscotti. And who can resist that smack of added citrus appeal from the lemon glaze

These biscotti are not the rock hard variety that will necessitate a visit to the dentist with your tooth sheepishly in hand!

They have a much more soft and tender bite. If you are looking for a cookie that is not over the top sweet, then this recipe is for you.

Candied Ginger

Candied ginger which is also known as crystallized ginger, depending on how it’s labelled, is made in much the same way as candied orange or lemon peels.

The fresh ginger is peeled, chopped and cooked in a sugar water mixture over low heat. It’s then rolled in granulated sugar and preserved this way.

You can snack on the spicy candied pieces or use in your favourite baked goods.

When purchasing candied ginger, look for the soft and tender baby ginger which has a perfect balance of spiciness and sweetness and is moist and chewy.

I purchased mine labelled “candied ginger chunks” which I chopped into little pieces for this recipe.

Chopping the candied ginger into tiny pieces helps when slicing the biscotti for the second bake. You’ll get much cleaner cuts this way and no breakage.

Although a sharp knife does work wonders.

Lemon Glaze For Biscotti

This lemon glaze is really simple and tops the biscotti with an extra tangy layer.

You’ll need powdered sugar with both the juice and zest from 1 lemon.

It’s mixed together in a small bowl and gently brushed over the cooled biscotti.

Then simply allow it to set for about a half hour.

Easy! Peasy!

These Candied Ginger, Lemon and poppy Seed Biscotti make a perfect sweet and tangy indulgent to serve with a cup of tea or coffee.

Or better yet, serve along side a lemon sorbet for a refreshing summertime treat!

You may also enjoy these other biscotti flavours

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Candied Ginger, Lemon and Poppy Seed Biscotti

These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They're sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze!

Prep Time20 mins

Cook Time35 mins

Course: Dessert

Cuisine: Italian

Keyword: Ginger Lemon Poppy Seed Biscotti

Servings: biscotti

Equipment

1 baking sheet lined with parchment paper

Ingredients

1/2 cup olive oil
3/4 cup granulated sugar
2 large eggs
grated lemon zest from 1 lemon
2 teaspoons vanilla extract
1/2 cup candied or crystallized ginger finely chopped
2 cups all purpose flour
2 tablespoons poppy seeds
2 teaspoons baking powder
1/8 teaspoon salt I used fine sea salt

Lemon Glaze

1 cup powdered sugar
grated lemon zest from 1 lemon
freshly squeezed lemon juice from 1 lemon

Instructions

Preheat the oven to 325 Degrees F.
Line a cookie sheet with parchment paper and set this aside.
In a large bowl whisk together the olive oil, sugar, eggs, lemon zest, vanilla and the finely chopped crystallized ginger.
In a separate medium sized bowl, whisk together the flour, poppy seeds, baking powder and the salt.
With a wooden spoon stir the flour mixture into the egg mixture until combined.
Transfer the dough to a lightly floured work surface and divide into 2 equal portions.
Dust your hands with flour and roll each half into a 12 inch log and transfer the logs onto the prepared baking sheet while spacing the logs 2 inches apart.
Press down on the logs to flatten just a little bit.
Place in the preheated oven and bake for 25 minutes or until light golden brown and the tops are firm to the touch.
Remove from the oven and allow to cool for 10 minutes.
Transfer the logs to a cutting board.
Using a well sharpened knife, slice the logs at a diagonal into about 1 inch slices.
Return the sliced biscotti to the cookie sheet while placing them upright so they bake evenly on both sides.
Bake for an additional 10 to 15 minutes, depending on how dry you want them.
Transfer the biscotti to a cooling rack and allow to cool completely before glazing.

Lemon Glaze

In a small bowl whisk together the powdered sugar, lemon zest and lemon juice.
Brush the lemon glaze over the cooled biscotti and let it set for about 30 minutes.
Enjoy with your favourite hot beverage.

Notes

Although at my house biscotti don't last very long, they do keep well in an air tight container for at least a week.

Amaretto Biscotti

March 1, 2019 by Marisa 11 Comments

Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.

This Amaretto Biscotti post was originally published January 12, 2015 and republished March 1, 2019 with updated photos and content.

I have a love affair with biscotti! My guilty pleasure! Well…one of them, I may have a few more.

This Italian, twice baked cookie is very popular in coffee shops.

Why buy them though, when you can just as easily make your own! They’ll be far more superior to the store bought ones.

I always feature at least one flavour on my sweet table or cookie platter during the holidays. But then again, I really don’t need much of an excuse to bake them any time of the year.

Nowadays I much prefer one flavour of biscotti or another rather then a chocolate chip cookie.

They’re really not complicated to make at all and perfect for beginners.

You can slice and bake them into long and elegant shapes or shape, slice and bake them into mini morsels as I have done with this recipe.

Unlike some rock hard biscotti which require dunking in milk, coffee or even wine, these are made with butter and have a more tender bite but still remain crunchy.

They’re simply wonderful all on their own.

However, a light drizzle of both the dark and white chocolate adds an extravagant touch of elegance.

Brew a fresh cup of coffee and enjoy one of life’s simple pleasures.

TIPS FOR PERFECT AMARETTO BISCOTTI

First off, I prefer to roughly chop the both the almonds and the chocolate covered almonds. This allows far easier slicing with cleaner cuts.

After the initial first bake do allow the biscotti logs to cool for about 10 minutes for easy slicing. This makes the biscotti more pliable to a sharp knife.

Make sure you’re on a steady cutting board. With the tip of the knife pointed downwards, slice at a diagonal in one fluid motion.

I prefer to stand the biscotti slices upright for the second bake. This allows them to crisp on both sides without having to turn them over and risking breakage.

Allow the biscotti to cool completely before drizzling them with the melted chocolate. This helps the chocolate set much quicker. However, you can just as easily place the chocolate drizzled biscotti tray in the fridge if pressed for time.

They’re at their best stored in an air tight container for about one week and freeze well.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Amaretto Biscotti

Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.

Course: Dessert

Cuisine: Italian

Keyword: Amaretto Biscotti

Servings: mini biscotti

Ingredients

2 1/4 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup unsalted butter
1 cup sugar
2 large eggs
2 tablespoons Amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup roasted almonds roughly chopped
1 cup chocolate covered almonds roughly chopped
1/4 cup white chocolate chopped
1/4 cup semi-sweet chocolate chopped

Instructions

Preheat oven to 350 degrees F.
Lina a baking sheet with parchment paper and set aside.
In a medium sized bowl, stir together the flour, baking powder, cinnamon and salt.
In a large bowl, beat together the butter and sugar on medium high speed with an electric mixer until fluffy and light in colour. For about 2 minutes or so.
Beat in the eggs, amaretto liqueur, almond and vanilla extracts until combined.
With the mixer on low speed, add in the flour mixture and mix just until incorporated.
Stir in both the roasted almonds and the chocolate covered almonds.
On a lightly floured surface divide the biscotti dough in four equal portions.
With lightly dusted hands, roll each portion into a 12 inch log and transfer to the prepared baking sheet.
Bake for 20 minutes. The logs will be a light golden colour with firm tops.
Allow to cool for 10 minutes.
Meanwhile, reduce oven temperature to 250 degrees.
Once cooled, slice each log crosswise into 3/4 inch pieces.
Place upright on the baking sheet and return to the oven for the second bake.
Bake for 15 minutes.
Allow the cookies to cool before drizzling with the melted chocolate.
Place both chocolates into 2 small separate bowls and melt in the microwave at 20 second intervals.
If your chocolate is too thick for drizzling, simply stir in a little vegetable oil to thin it out to a drizzling consistency.
Using a small spoon drizzle first the dark chocolate over the sliced biscotti and then the white chocolate.
Let the chocolate set before serving.
I leave the biscotti on the cookie sheet at room temperature to set.
However if your pressed for time you can place the cookie sheet with the biscotti in the fridge to set much quicker.

Notes

Adapted from The food Network Magazine.

Chocolate Peanut Butter Biscotti

October 20, 2017 by Marisa 16 Comments

These Chocolate Peanut Butter Biscotti are reminiscent in taste of the much beloved peanut butter cookie! They are over the top delicious with a combo of a melted chocolate and peanut butter drizzle which are then topped with more crushed peanuts…just because!

Lately my daughter has been craving peanut butter cookies and being Italian of course and also loving biscotti so much…well… I had this irresistible urge to come up with a peanut butter biscotti.

These morsels are chock full of chocolate covered peanuts that is mixed into the dough alongside some all natural peanut butter for that special flavor we all love so much.

Simply for extra indulgence and also because one can never have too much chocolate in one’s life, I melted some semi sweet chocolate, stirred in some peanut butter then drizzled this yummy mix over the biscotti. Are you swooning yet?

They were then topped with crushed chocolate covered peanuts for more delicious goodness! And so after some love and labor the Chocolate Peanut Butter Biscotti is born.

Surely you must be swooning now!

I love to brush my biscotti with some beaten egg whites before the first bake for a slight sheen, however its totally optional in this recipe since the tops are drizzled with chocolate and sprinkled with peanuts.

Here’s a handy kitchen tip: If your oven tends to brown the bottoms of baked goods over much, double up on the cookie sheets as this creates some insulation between the baking sheets and disperses the heat much more evenly. This has always worked for me!

As in most biscotti recipes they’re really quite simple to make and don’t require a lot of work. And as an added bonus they keep extremely well in an airtight cookie jar for a week, however at my house they disappear so quickly! Even when hidden from sight, someone always sniffs them out!

Also if I might add, they are extremely tooth friendly!

Happy baking my friends!

If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!

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Chocolate Peanut Butter Biscotti

These Chocolate Peanut Butter Biscotti are reminiscent in taste of the much beloved peanut butter cookie!

Course: Cookie

Cuisine: Italian

Servings:

Author: Marisa

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
pinch of fine sea salts
1/3 cup unsalted butter softened
3/4 cup golden yellow sugar or light brown sugar
1/2 cup all natural creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate covered peanuts roughly chopped
lightly beaten egg white from one egg for brushing on the logs
FOR THE TOPPING
2 ounces semi-sweet chocolate
2 teaspoons all natural peanut butter
1/2 cup roughly chopped chocolate covered peanuts

Instructions

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Whisk the flour, baking powder and salt together in a medium sized bowl and set aside
In a large bowl beat the butter, sugar and peanut butter on medium high speed just until fluffy for a minute or two.
Next, beat in the eggs and vanilla extract until combined.
With the mixer on low speed, beat in the flour mixture just until combined.
Stir in the coarsely chopped peanuts.
Divide the dough in half and roll each portion on a lightly floured work surface into a 12 inch log and transfer each log to the prepared baking sheet.
Brush the biscotti with the beaten egg white.
Bake in preheated oven until golden brown for about 25 minutes.
Let cool for 10 minutes.
Once cooled, slice the biscotti crosswise into 3/4 inch pieces and place upright back on the baking sheet.
Return to the oven and bake an additional 15 minutes.
Let cool then drizzle with chocolate peanut butter and sprinkle some chopped chocolate covered peanuts.
CHOCOLATE PEANUT BUTTER DRIZZLE
Place the 2 ounces of chocolate in a microwave safe bowl and melt in the microwave for about 60 seconds while stirring every 15 seconds till melted.
Stir in the peanut butter until well combined.
Drizzle the chocolate peanut butter over the biscotti and sprinkle with the remaining chopped chocolate covered peanuts.

Wild Blueberry Lemon Biscotti

August 5, 2017 by Marisa 29 Comments

These Wild Blueberry Lemon Biscotti get a lovely lemony kick from both the lemon zest and one of Italy’s favourite liqueur, Limoncello.

They’re studded with dried wild blueberries, almonds and pure white chocolate chips then drizzled with more melted white chocolate for some extra sweetness in every bite.

If you’ve been following my blog for a while then you’ll probably know quite well my love affair with biscotti.

Not only are they extremely easy to make and perfect for a novice baker, you can mix and match different flavours and ingredients to suit your tastes.

They are also far lower in fat than other traditional cookies and keep extremely well in an air tight container for a week or so. Although at my house they disappear ever so quickly!

These twice baked biscotti make perfect little dunkers for a morning cup of freshly brewed coffee or a hot cup of tea to while away a lazy afternoon.

They’re also equally wonderful served alongside a scoop or two of lemon granita! It makes for one indulgent after dinner dessert.

Similarly to my Chocolate Anise Biscotti, these are light and airy with a tender bite and extremely tooth friendly. Unless you happen to be a certain 11 year old boy entering a tooth transition period.

Désolé Guillaume, j’espère que la fée des dents a fait preuve de grande générosité…sorry Guillaume, I truly hope the tooth fairy was quite generous with you!

How To Make Blueberry Lemon Biscotti with Almonds

First off, you don’t need any special equipment. Have ready one large mixing bowl to combine the dry ingredients and a lightly smaller one for the wet ingredients.

Also a wooden spoon, a whisk and a zester.

And of course a baking tray lined with parchment paper.

Now we’re ready to start this easy biscotti recipe.

In a large bowl, stir together the flour, ground almonds, baking powder, salt, dried blueberries and chocolate chips.
In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and the limoncello.

Add the wet ingredients to the flour mixture.
Stir with a wooden spoon until the biscotti dough is thoroughly combined. Or until there are no white flour specks visible.
Transfer the biscotti dough to a floured work surface.
Divide into 2 equal portions.

Working with dusted hands and work surface, roll one portion at a time into a 12 inch log.
Transfer the logs to your prepared baking sheet.
Brush each log with beaten egg white.
Bake in a preheated oven for 25 minutes.

Let the biscotti logs cool for about 10 to 15 minutes for easy slicing.
Transfer one log at a time on a cutting board and with a sharp knife, slice into 3/4 inch slices.
Return the sliced biscotti onto the baking sheet and bake for an additional 15 minutes.
Transfer the cookies onto a wire rack to cool completely before drizzling with the melted chocolate.

How to Melt Chocolate in the Microwave

When ready, melt the chocolate in a microwave safe bowl at 15 second intervals while taking care it doesn’t burn.
Stir in between intervals.
For easy drizzling, thin out the chocolate by stirring in about a 1/2 teaspoon of vegetable oil. Or just enough till you achieve a drizzling consistency.
Finally, drizzle the biscotti with the melted chocolate and allow the chocolate to set before serving.
Alternately you can use a double burner to melt the chocolate.

The lemon zest coupled with the Limoncello liqueur imparts a lovely infusion of citrus flavor and accentuates the sweetness of the blueberries. However, you can absolutely replace the liqueur with freshly squeezed lemon juice.

Although delicious all on their own, try drizzling some melted white chocolate for some extra love. But really its totally optional!

A note on Vanilla Sugar

My intent was to use regular granulated sugar as I normally do when making biscotti. I then remembered the jar of Homemade Vanilla Sugar way back in my pantry.

As I slowly popped the lid a heady scent of sweet vanilla permeated the air around me and I knew at that moment that I simply had to use it in my Wild Blueberry Lemon Biscotti recipe.

The aroma of homemade vanilla sugar is absolutely heavenly!

And while you can use the store bought variety nothing ever beats homemade in my opinion.

Happy Baking!

This post was updated December 1, 2020 with new content and photos.

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4 from 1 vote

Wild Blueberry Lemon Biscotti

Wild Blueberry Lemon Biscotti, scented with one of Italy's favorite liqueur, Limoncello. Packed with wild dried blueberries, white chocolate chips and then drizzled with more melted chocolate for some extra sweetness in every bite.

Prep Time25 mins

Cook Time25 mins

10 minutes resting time15 mins

Course: Biscotti

Cuisine: Italian

Keyword: amond biscotti, lemon biscotti, wild blueberry

Servings: biscotti

Calories: 105kcal

Author: Marisa

Ingredients

1 3/4 cup all purpose flour
1/2 cup almonds finely ground
2 teaspoons baking powder
1/8 teaspoon salt I used fine sea salt
3/4 cup dried wild blueberries
1/2 cup white chocolate chips
3/4 cup vanilla sugar
1/3 cup melted butter
2 large eggs
zest of 1 large lemon about 1 heaping tablespoon
1 teaspoon pure vanilla extract
1 tablespoon of Limoncello liqueur you can substitute freshly squeezed lemon juice
lightly beaten egg white from one egg for brushing the logs
1/2 cup white chocolate melted (for drizzling)

Instructions

Preheat the oven to 350 degrees F.
Line a large cookie sheet with parchment paper and set aside.
In a large bowl combine the all purpose flour, finely ground almonds, baking powder, salt, wild blueberries and chocolate chips.
Stir and set aside.
In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and Limoncello liqueur.
Add the wet ingredients to the flour mixture and stir with a wooden spoon till thoroughly combined.
Transfer the biscotti dough to a lightly floured work surface and divide in two.
Dust hands with flour and roll 1 portion at a time into a 12 inch log.
Transfer logs to prepared cookie sheet.
Brush each log with the beaten egg white.
Bake in the preheated oven for 25 minutes.
Remove the cookie sheet from the oven and place the cookie sheet on a cooling rack and allow to cool for 10 minutes.
Transfer the logs one at a time to a cutting board and slice diagonally to about 3/4 inch pieces.
Place the sliced biscotti upright on the baking sheet and return to the oven to bake for an additional 15 minutes or till golden brown in color.
Transfer to a wire rack to cool.
Melt 1/2 cup of white chocolate in microwave safe bowl then thin it with a little bit of vegetable oil for easy drizzling.
Drizzle the biscotti with the melted white chocolate and allow the chocolate to set before serving.

Nutrition