Hazelnut Biscotti


  • 3/4 cup all-purpose flour
  • 1/3 cup hazelnuts, toasted, skinned and coarsely chopped
  • 1/4 cup firmly packed light brown sugar
  • 2 Tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg, lightly beaten
  • 3 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil


  1. Preheat oven to 350°. Spray baking sheet with nonstick cooking spray; set aside. In large bowl, combine flour, hazelnuts, sugars, cinnamon, baking powder and salt. Stir in egg blended with Olive Oil. On lightly floured surface, knead gently. On prepared baking sheet, shape dough into flat log, about 9 x 3 x 1/2-inches. Bake 20 minutes. On wire rack, cool 10 minutes. On cutting board, cut into 1/2-inch-thick diagonal slices. On baking sheet arrange cookies cut side down. Reduce oven temperature to 300°. Bake an additional 15 minutes. On wire rack, cool completely.
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