Hazelnut Walnut Biscotti

Makes about 7 dozen.

These biscotti are lovely to have on hand to be served with tea, espresso or coffee.  They are crisp and remain fresh refrigerated in a tin cookie box lined with wax paper.


  • ¼ pound hazelnuts
  • ¾ pound walnuts
  • 3 cups sifted unbleached all-purpose flour
  • 1 teaspoon baking powder
  • Scant ½ cup sugar
  • Scant 1 cup light brown sugar
  • 1½ teaspoon cinnamon
  • 3 large eggs, at room temperature, lightly beaten with a fork
  • ½ cup vegetable oil


  1. Preheat the oven to 350F.  Spread the hazelnuts on a baking sheet and bake for about 15 minutes or until the brown skin darkens and cracks slightly. While the nuts are still hot, rub them in a dish towel to remove most of their skins (some skin will remain).
  2. Chop the hazelnuts semi- coarsely in a food processor fitted with the steel blade. Empty the content into a large bowl. Chop the walnuts, semi- coarsely in 3 batches, and add to the hazelnuts.
  3. Sift flour with the baking powder and add to the nuts. Add both sugars and cinnamon. Combine well.
  4. Make a well in the center of the bowl, add the eggs and the oil. Mix with a wooden spoon until the dough begins to stick together, then work with your hands to combine.
  5. Finally, transfer the dough to a working surface and continue working with your hands to form a smooth rectangle of dough. About 6x6 inches (this will take a while.)
  6. Cut the dough into 4 equal parts.
  7. Sprinkle a little flour on your work surface and roll and form each piece of dough into an approximately, 12-inches long and 1½ inches wide smooth log. Lightly flatten the top, and square the ends. Place the logs side by side on an18x13 inches heavy, non-stick baking sheet, leaving a little space between them.
  8. Bake in the center of the oven for 30 minutes. When ready, the tops will be firm to the touch.
  9. Lift the logs to a cutting board.
  10. While the logs are still warm, cut them with a serrated bread knife into ½ an inch slices. Hold on to the logs as you are slicing (do not be discouraged if some biscotti brake, it is the hard nuts that make it difficult to cut through).
  11. Arrange the biscotti on the same baking sheet, adding an extra one to fit all the biscotti as needed.
  12. Return them to the oven for 15 minutes to crisp.
  13. Cool on a wire rack.


If you do not have a heavy non-stick baking sheet, use a regular one but line it with wax paper.

I am aware that most of us do not have a cool pantry. Storing the biscotti in the refrigerator is a good option.