{"id":336578,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hazelnut-almond-biscotti\/"},"modified":"2023-10-21T05:52:04","modified_gmt":"2023-10-21T10:52:04","slug":"hazelnut-almond-biscotti","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hazelnut-almond-biscotti\/","title":{"rendered":"Hazelnut Almond Biscotti"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. \u2014Johnna Johnson, Scottsdale, Arizona<\/p>\n","protected":false},"author":7061,"featured_media":1592464,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307454,303971,304158,306032,304423,306027,304328,305271,304993,304288,304998,305487,304338,306171,305334,304515,303966,307468,304988,305004,304408,304368,306848,305353,304268,307449,304558,324623,303994,304150,304258],"categories-v2":[310469,308500,310461,309438,311759,308821,308988,311758,308984,308481,309216,308940,259620,308945,310796,308992,312036,309337,308880,308495,310477,308935,308951,308813,308745,309603,309362,259483,310465,308910,309177,308528,309434,309599],"coauthors":[305],"recommended_recipes":[{"post_title":"Almond Cherry Biscotti","post_link":"\/recipes\/almond-cherry-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12698_RDS1339622D15B.jpg"},{"post_title":"Maple Walnut 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Scones","post_link":"\/recipes\/hazelnut-chocolate-chip-scones\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hazelnut-Chocolate-Chip-Scones_EXPS_FBMZ18_41822_B05_08_8b-6.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hazelnut-Almond-Biscotti_EXPS_HRBZ17_90611_C09_01_4b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/hazelnut-almond-biscotti\/","name":"Hazelnut Almond Biscotti","datePublished":"2018-01-01","dateModified":"2023-10-21","prepTime":"PT30M","cookTime":"PT30M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Hazelnut-Almond-Biscotti_EXPS_HRBZ17_90611_C09_01_4b-1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona","recipeIngredient":["2 large eggs, room temperature","3\/4 cup sugar","2 teaspoons vanilla extract","3\/4 teaspoon almond extract","1-2\/3 cups all-purpose flour","1\/2 teaspoon baking soda","1\/4 teaspoon salt","2\/3 cup chopped hazelnuts, toasted","1\/4 cup sliced almonds, toasted"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff)."},{"@type":"HowToStep","text":"Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes."},{"@type":"HowToStep","text":"Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3\/4-in. slices. Place on baking sheets, cut side down."},{"@type":"HowToStep","text":"Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container."}],"recipeYield":"about 2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 89 calories","fatContent":"3g fat (0 saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"57mg sodium","carbohydrateContent":"14g carbohydrate (7g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. Diabetic Exchanges<\/b>: <\/B>1 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos126"},"reviewBody":"
This biscotti recipe is a frontrunner for me because the dough is a bit firmer than others I've tried. It doesn't spread as much, so the cookies look cleaner and are easier to cut after the first bake. Delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lapodo"},"reviewBody":"These came out well despite the fact the dough was a bit wet and loose. Next time I'll either add more flour or refrigerate so I can get better consistency and similar size rectangles.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"90611","romance_copy_dek":"Pour a cup of coffee and indulge! 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