Roasted hazelnuts and lemon biscotti

Contributed by

Giulio Cefola

Roasted hazelnuts and lemon biscotti

Our family's favourite biscotti to always have in the pantry. Perfect for any special occasions or for when our little grandson Vincenzo comes over to visit us. The addition of lemon zest in these biscuits is perfect, and pairs really well with the roasted hazelnuts. These biscuits are superb dipped into an espresso coffee or just with a glass of homemade Limoncello or Vinsanto (Italian dessert sweet wine), my favourite. Twice baked, a little crunchy and not too sweet, but you can always adjust the quantity of sugar in the recipe. Give it a go, believe me you won’t be disappointed. So easy and simple to make. Unfortunately they never last too long in our house. Happy baking and I hope you enjoy these biscuits as much as what we do.
Prep Time 10 mins
Cook Time 20 mins


  • 2 large organic eggs
  • 120 g caster sugar
  • 1 tsp vanilla essence - good quality
  • 40 g olive oil
  • 120 g roasted hazelnuts - skin removed
  • 250 g Self rising flour + extra for dusting
  • 50 g extra caster sugar


  • Line a baking tray with silicon paper and set aside
  • In a large bowl combine: eggs, oil, sugar, vanilla essence, and lemon rind and whisk with a fork to combine for 30-40 sec
  • Add flour into the egg mixture and gently mix in until just combined
  • Add the roasted hazelnuts and mix in, do not overmix
  • Divide and shape mixture into 2 equal logs
  • Place logs onto a tray lined with silicon paper, coat top of biscuits with little extra caster sugar
  • Bake at 160c fan forced oven for 22 minutes or until logs are lightly coloured
  • Remove tray from the oven and set aside for 10-15 minutes, to allow them to cool but not completely cold
  • Gently place logs onto a chopping board, and using a serrated knife, slice logs diagonally into 2 to 2.5 cm slice
  • Place sliced biscuits back onto the baking tray and re-bake to dry at 160c fan forced for 5-6 minutes or less - check.
Course: biscuits
Cuisine: Italian

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