Classic Gluten-Free Hazelnut Biscotti

Experience the delicious combination of nutty hazelnut and sweet vanilla with this Classic Gluten-Free Hazelnut Biscotti recipe. Perfect for savoring alongside a cup of coffee or enjoying as a standalone treat, these Italian cookies are a delightful choice for any gathering or quiet moment. The crunchy texture and balanced flavors make this biscotti recipe a versatile option for gluten-free baking enthusiasts.

Ingredients

• 2 cups hazelnuts, toasted and chopped
• 2 cups gluten-free flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3 whole eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix the hazelnuts, gluten-free flour, sugar, baking powder, and salt until well combined.
3. Incorporate the eggs and vanilla extract into the dry mixture, mixing until a dough forms.
4. Divide the dough in half and shape each half into a log approximately 12 inches long and 2 inches wide on a parchment-lined baking sheet.
5. Bake the logs for 25 minutes, then remove from the oven and allow to cool for 10 minutes on the baking sheet.
6. Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti slices.
7. Arrange the biscotti slices cut side down on the baking sheet and bake for an additional 20 minutes or until crisp and golden brown.
8. Allow the biscotti to cool completely on a wire rack before serving or storing.

Keywords: Hazelnut, Crunchy, Sweet, Dessert, Italian

Spice Rack: Vanilla Extract

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