Vanilla Hazelnut Biscotti

Simple baking projects, like making homemade biscotti, are my favorites.  This week  I made two cakes that sounded good in print but didn’t turn out – maybe they contained too much fruit layered into the raw batter or were under baked (?) but they both had terrible sort of mushy textures.  The first cake was a banana rum raisin and the second one was a rose flavored raspberry filled loaf cake.  I guess the tip off should have been there were no photographs of either cake in the cookbooks I used and being slightly suspicious I do wonder why some recipes don’t have pictures!?

My tender biscotti filled with toasted hazelnuts and flavored with three kinds of vanilla are  all around good eating cookies that don’t need to be softened up by dunking.   I’m also sharing a few pictures-always a good sign of baking success.

They would also be good served with espresso but mainly I like to keep them in a container in my kitchen to help myself when the cravings for vanilla hazelnut biscotti hit which for me could be just about at any moment.

I gave these fairly thick sliced biscotti a good sprinkling of lavender vanilla sugar.  The best way to evenly slice biscotti  is to slice straight down through the cooled baked log with a serrated knife.  I like to toast one side and then flip to toast the other side until they are a light golden brown in color.  Make sure to lower the heat of the oven before toasting your biscotti.

It’s easy to get into biscotti baking and fun to collect favorite recipes.  They also make great gifts, especially for shipping around the holidays.  I shipped a box of my Nutella biscotti for Valentine’s Day to  Athens and they arrived weeks later still fresh.  I didn’t realize how long the package would take to arrive when I shipped them but thankfully I made and sent biscotti which are a very forgiving traveling cookie.  A good eating, dunking and traveling cookie- I like having biscotti in my cookie jar.

Vanilla Hazelnut Biscotti

Yield: 30-35 biscotti

Adapted from King Arthurs Flour.


  • 6 tablespoons unsalted butter
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste
  • 2 large eggs
  • 1/2 teaspoon sea salt
  • 1 & 1/2 teaspoons baking powder
  • 1 cup Italian style flour, King Arthurs Flour
  • 1 cup all-purpose flour
  • 1 cup dry roasted hazelnuts, Oregon Lewis variety hazelnuts
  • 1 tablespoon lavender vanilla bean sugar, Savory Spice Shop, for sprinkling on top


  1. Preheat the oven to 350F.
  2. Line two baking sheets with parchment, one extra for toasting the biscotti.
  3. In a medium size bowl combine the flours, salt and baking powder, set aside.
  4. In the bowl of a standing mixer beat the butter and sugar together on medium speed until light and smooth.
  5. Beat in the vanilla and eggs, scrape down as needed.
  6. Turn speed to low and beat in the flour mixture until smooth, stir in the hazelnuts.
  7. The dough will be sticky.
  8. Using slightly wet hands shape the dough into a smooth log, slightly angled on the baking sheet.
  9. Sprinkle the top with the lavender vanilla bean sugar.
  10. Bake the log for about 30 minutes or until light golden brown, remove from the oven.
  11. Reduce the oven temperature to 325F.
  12. Wait until the log has cooled before slicing.
  13. Cut the log crosswise or angled into slices, depending on the size and shape biscotti you like.
  14. Place the biscotti slices on the baking sheets.
  15. Bake for about 12 minutes and flip sides and baking pans from top to bottom of oven, continuing to bake for 12 more minutes or until light golden brown on both sides.
  16. Remove biscotti from oven and cool on metal racks.
  17. Store in airtight container-they will keep for weeks.

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  1. I’d love a few of your biscotti for my afternoon! Vanilla and hazelnut sound wonderful together :).

  2. I love biscotti, Patty…isn’t it the greatest! And you’re so right…it stays delicious forever! I’ve been waiting for this since seeing it on instagram – love it! The lavender vanilla sugar is a perfect touch! Can’t wait to try it!

  3. I can almost smell them baking! I always wonder what kind of goodies will stand up to being sent by mail and completely forgot about biscotti. Thanks for reminding me how fun these are to bake (and eat!)

  4. Beautiful, Patty! Love that you sliced them nice and thick (I can’t stand skinny biscotti!).
    Sorry about the cake flops – nothing ruins a day like a failed recipe. You made up for the loss, brilliantly! :)

  5. Your photos are lovely – and like you, I appreciate photos to accompany the recipe! Sorry to hear about your baking failures, but there’s nothing like a successful recipe to turn things around.

  6. Oh Patty, your biscotti look so good…I must admit that I yet have to bake biscotti, and now after your post, I must give this a try…and soon.
    Enjoy your week my dear :)

  7. I love biscotti in my cookie jar too! The vanilla hazelnut sounds wonderful- perfect for my afternoon coffee. :)

  8. I wouldn’t mind a batch of these showing up on my doorstep :-)
    Sorry the rose cake didn’t work out for you – it seemed to be an issue for many this week. The cake gods were not smiling…

  9. Yum Patty, love me some biscotti and with 3 different vanilla’s! I hate it when my recipes don’t turn out especially baking ones since I feel like I wasted ingredients :( thanks for sharing you recipe for biscotti and beautiful photos!

  10. I love Italian twice baked cookies. These look fabulous, Patty.

  11. Patty, this is the prettiest biscotti I’ve ever seen. Love your flavors in here too! These definitely make up for your flops! :)

  12. Triple vanilla sounds fantastic! I have only recently come to realize how much I enjoy biscotti…and your recipe is a keeper!!!

  13. Patty…these biscotti are so beautiful in their simplicity. I hate when my baking endeavors don’t turn out as I had hoped. And sometimes it’s going back to the basics where you will find your best recipes. You know, I always feel vanilla is so underrated. These are my kind of cookie. And that lavender vanilla bean sugar is the crowning touch! : )

  14. I just relaxed for awhile with your blog. I couldn’t stop looking at all the wonderful baking you’ve been doing over the past month or two. Your photographs are magazine quality and your baking skills are superb. You have done such a great job on your blog and your posts are so inviting…you make me want to bake or cook them all. I must congratulate you on this fun work very well done.

  15. Ridiculous! – And I mean this in a good way! This is ridiculously yummy and a wonderful weekend baking project. I like dunking my biscotti in espresso. Reminds me of being in Italy, without a care in the world, seeing the most beautiful sights, living a bucolic life…if only for a moment. Ahhhh…so desperately need a bite of this.

  16. I absolutely love biscotti and making your own is such an art! You did such a great job with these, and the flavor is so delicate, too – I love it! That lavender vanilla bean sugar sounds incredible, too.

  17. I’m sorry that your cakes didn’t turn out, but these look delightful – perfect for dunking into coffee.

  18. Patty, they look wonderful. What a beauty!!!! delicious….

  19. Hi Patty, these look just delicious. I would love to have one with my coffee. Thank you for sharing them. Do you know how long they’d last for?

  20. What a shame about the fruit cakes not turning out. I hate when I waste perfectly good ingredients like that. Makes you wonder if they were tested before being put in the cookbook.

    Your biscotti are perfect!

  21. Your biscotti’s look divine! Sorry to hear that your other two desserts did not meet your expectations. Funny how something on paper sounds perfect and then it is disappointing in real life. Love your photos!!!!

  22. Ooh, great tip about sending them abroad. I used to have a big problem with that. I’d want to send cookies but the “safe for sending abroad cookie” recipes were always… not that good. But these look fantastic!

  23. I think that all homes should never be without biscotti. As you said, when those cravings hit, it’s so handy to have them. :) It’s been a while since I’ve baked a batch and I admit to keeping in stock a particular brand–these would be so much better!

    I love how you arranged the biscotti in your top picture. :)

    Happy Easter, Patty!

  24. I love biscotti and yours looks scrumptious!! I’d love to have a few with my tea right now! The cake probably wasn’t that good anyway!!

    • pattysfood says:

      Kathy, you are too funny! I’m going to use the rose syrup I made for drinks! I like biscotti with my tea too!

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