Golden Biscotti

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Golden Biscotti

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Published prior to 2008

Farley Rezendes, a member of our Baker's Hotline team and one of the key teachers in our Life Skills Baking Program -- he's taught up to 750 middle school kids at a time to bake bread -- is a culinary school graduate, and loves all kinds of baking. These biscotti are one of his favorite cookies.

1 1/2 cups (7 ounces) skinned hazelnuts, toasted
2/3 cup (5 1/3 tablespoons) unsalted butter, softened
1 cup (7 ounces) sugar
3 large eggs
1/8 teaspoon lemon oil
1 1/2 cups (6 ounces) King Arthur White Whole Wheat Flour
1 1/2 cups (6 3/8 ounces)King Arthur Unbleached All-Purpose Flour
2 teaspoons ground anise or aniseed
2 1/2 teaspoons baking powder
1/8 teaspoon salt

Preheat your oven to 375°F. Prepare a large baking sheet or two smaller sheets by lining with parchment paper or spraying with non-stick vegetable oil spray. Set aside.

Toast the hazelnuts in a preheated 350°F oven for 10 to 12 minutes, or until they begin to brown. Let the nuts cool, then chop them coarsely in a food processor. Set aside.

In a medium-sized mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the lemon oil.

In a separate bowl, whisk together the flours, ground anise or aniseed, baking powder, salt and chopped hazelnuts. Add the dry ingredients to the wet ingredients, mixing until the dough is cohesive.

Divide the dough in half. Shape each half into a rough 13-inch log, and transfer the logs to the prepared baking sheet(s). Press and pat the logs till they're about 2 1/2 inches wide; smooth the tops.

Bake the logs for 25 minutes, or until they're light brown around the edges. Remove the logs from the oven, and let them rest for 10 minutes. Then, using a serrated knife, gently slice the logs into 1/2-inch slices. Lay the slices, cut side up (and down), on the baking sheet(s).

Return the biscotti to the oven and bake them for 7 minutes. Remove from the oven, turn them over, and bake an additional 7 minutes. Cool on a rack, and enjoy! Yield: About 4 dozen biscotti.


  • star rating 12/18/2013
  • Ann from Las Vegas, NV
  • This recipe has been available for several years and still had no reviews, but I took a chance anyway. It's part of my holiday baking, so it was a big chance! I left out the aniseed, as many don't like its licorice flavor. The lemon oil seemed to give a bitter flavor to the batter (yes, I know you aren't supposed to taste raw batter, but everyone does it), so I was worried about the final flavor. I added 2 tsp of vanilla and about 1/2 tsp of almond extract to try to counteract the bitterness. I also thought it was odd that the recipe didn't include any flavoring extracts. This seemed to work, as the finished cookies have no bitterness, or maybe it would have baked away anyway. There is a very slight lemon flavor, but it's not really very noticeable. In fact, there isn't much of a definite flavor, not even of hazelnuts, which is a little disappointing, although the biscotti are tasty. They are not very sweet at all, and before the initial baking, I brushed the logs with an egg white and sprinkled them with white sparkling sugar for a little extra crunch. The baking temperature seems too high. The logs were browned at the edges after only 19 minutes, but I left them in for the entire 25 minutes, and as a result the bottoms got quite brown. I checked similar recipes and they used 325 degrees. I think this would be a more successful temperature. In order not to burn the bottoms, I used 200 degrees for the second baking and left them in the oven for 20 minutes. The cookies are not hard like biscotti often are, which is fine if you 't want them to be easier to bite into. They might not be crisp enough to dunk into coffee, though. Haven't tried that yet. The logs needed to cool for 20 minutes before cutting, or the edges broke off, ruining several. The dough was quite wet and soft, making it difficult to form logs. I had to keep flouring my hands and couldn't get the logs to measure 13 inches. As a result, my yield was only 3 dozen. I think I'd try these with almonds and an entire teaspoon of almond extract, maybe a bit more, for a more assertive flavor. I may try adding the aniseed next time, or some anise extract instead of almond extract. I am not very experienced with biscotti, so, overall, these turned out OK. After re-reading these comments, however, I see there were a number of problems that made this a difficult recipe. Next time, I think I'll try another recipe first.