Hazelnut biscotti

hazelnut biscotti served with a sweet wine
hazelnut biscotti served with a sweet wine

The recipe for these cookies  is from my friend Luana who has given it to me years ago when we used to spend time in her wonderful wine shop, laughing, chatting and tasting all sort of godly foods and drinks. Sadly she has moved away but I treasure her lovely recipes and memories of good times together.

  • 300 g ( 10 oz) Italian 00 or pastry flour
  • 100 gr (3 oz) shelled whole hazelnuts
  • 140 gr (3 oz) sugar
  • 30 ml (2 tab) milk
  • 65 ml (1/2 cup) EVO oil
  • 2 eggs
  • grated rind of 1 lemon
  • 1 tablespoon aniseed
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking powder

Preheat the oven to 150°C (300°F). Mix eggs and sugar until well amalgamated and then add all other ingredients. Add more milk if necessary to obtain  a soft dough. Transfer the dough onto a lightly floured working surface and divide in two pieces. Using the palms of your hands  roll each piece  into a rope that must be about 5 cm (2 inches) in diameter. Place the two biscotti ropes on a baking sheet lined with parchment paper.  Make sure that ropes are far enough apart to give them room to rise as they bake. Bake in preheated oven for 30 min or until golden. Remove for the oven and cut each biscuit diagonally into 3/4 inch wide strips and return them to the oven, cut side up, until completely cooked and dry, about 20 min. If you cut the biscotti when still warm they will not crumble.
Let them cool completely and store in an airtight container. Makes about 25 biscotti
In Italy biscotti, which we call cantucci or tozzetti are typically dipped in sweet wine as a dessert, not served with tea or coffee. Serve with Vin Santo or Marsala.


  1. Hi Sandra! Luckily in Italy there are all sorts of passito and moscato wines and if you cannot follow in love with any of those, you know what? Even a glass of Port would do!

  2. Ciao Letizia,
    I thought Luana had a wonderful shop, a really cool environment packed with great products!
    This recipe looks so good, I love biscotti. However, I’ve never learned to like vin santo, which is strange — I have such a sweet tooth!

  3. Ciao Letizia, These biscotti look great and I intend to mae them this Easter in someone’s oven. I am wondering what the Vernaccia di Cannara tastes like. Does it resemble Vin Santo at all? And is it made from Vernaccia grapes, as in Vernaccia di San Gimignano wine? Your posts are getting more seductive- and they remind me of the Italy I love.

  4. Ciao Morgana, the Vernaccia di Cannara is red, so it does taste a little deeper than Vin Santo. It is made with “cornetta” grapes, a very local and rare variety.
    The name “cornetta” comes from the fact that the grapes have the shape of a little horn.
    The commercial production here is limited to a single organic producer, Di Filippo. All the rest is made and consumed by the farmers.
    The name Vernaccia is used for all sort of wines in Italy. It seems it derives from the latin “vite vernacula” meaning grapes from the place, local.

Comments are closed.