Hazelnut biscotti

My old garage freezer finally gave up the ghost. Its demise was expected, as the refrigerator to which it was attached stopped working at least a year ago. But for a long time, the freezer drawer kept churning, so I kept using it to store cuts of meat, bottles of homemade limoncello and other liqueu

“When I was growing up, biscotti was a hard sell,” says Carla Lalli Music. “Compared with all the other holiday cookies, the rock-hard one that you dipped in licorice-flavored liqueur was grouped under Things Adults Like That Make No Sense. Now that I’m grown, though, I’ve embraced biscotti as the anti-gooey-chewy cookie that can be packed with my preferred dessert flavors: coffee, chocolate, and nuts. Mine come out crisp but tender, and they’re sturdy enough to dunk in amaro, bourbon, or…

Hazelnut Biscotti made with hazelnut liquor and chopped hazelnuts is a hard Italian cookie that's perfect for dunking.

Nutty hazelnut biscotti flavored with cinnamon and vanilla. These are simply delicious with coffee and they smell wonderful!

Biscotti, the Italian cookies that are baked twice, should be twice as nice if chocolate-flavored. Chocolate biscotti usually fall short in terms of flavor due to the extra time drying in the oven—and they're often as hard as jawbreakers. Our goal was to develop intensely chocolaty biscotti with a crumb that didn't require hot coffee to soften. To get chocolate into the dough, we started with cocoa powder (plus some espresso powder) because it carries intense chocolate flavor and was easy to…

These hazelnut biscotti are dipped in dark chocolate and sprinkled with chopped hazelnuts and flaky sea salt for an indulgent brunch treat!

The classic oblong crunchy biscuit flavoured with toasted hazelnuts and shards of dark chocolate. Let's make CHOCOLATE-HAZELNUT BISCOTTI!

A nutty & chocolatey version of the italian classic biscuit - biscotti. A perfect delicious bake, ideal to dunk in your favourite hot drink!

Whenever I walk into a cafe and see someone nibbling a biscotti, I immediately assume they're refined. Biscottis are like the overly sophisticated slice of bread or (more to the extreme) a donut. I'm not usually one for crunchy versus chewy things; my cookies always have to err on the side of underdone. But this

These anise-free double chocolate and macadamia nut biscotti make you feel like your right back in the heart of Italy. They are light, yet crunchy.