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Dairy
Medium
4 Servings
Allergens 
1 h
Diets
Biscotti are just twice-baked cookies, and not too sweet, which I prefer. They’re meant to be very crisp and dunked into a hot beverage to soften them slightly before eating. They’re a wonderful vehicle for hazelnuts or other nuts. Filled with vitamin E, thiamine, folates and fatty acids to boost the brain in the shorter term and help prevent cognitive decline in the longer-term. The dark chocolate, containing caffeine and theobromine, improves short-term brain function and long-term heart health. Take a bag of these beauties to work and impress your colleagues.
50 grams (about 1/2 cup) hazelnuts, roughly chopped (or one can substitute pistachios or almonds)
1 egg, separated
65 grams (4 and 1/2 tablespoons) unsalted butter, melted
1/2 teaspoon vanilla paste or Gefen Vanilla Extract
100 grams (1/2 cup) sugar
200 grams (1 and 2/3 cups)all-purpose flour
1/2 teaspoon baking powder
50 grams (1/3 cup) dark chocolate (70% cocoa), roughly chopped
Preheat oven to 170 degrees Celsius (325 degrees Fahrenheit).
Toast the hazelnuts in the oven on a baking sheet on the middle rack for about 10 minutes until lightly golden. Keep an eye on them, shake them about after a few minutes, as nuts can burn quickly. Remove the nuts from the oven and let them cool. If you want, rub the cooled nuts in a tea towel to remove the skins (I usually can’t he bothered). Turn the oven up to 180 degrees Celsius (350 degrees Fahrenheit).
In a bowl, whisk the egg yolk with half the sugar until thick and fluffy. It will take 30 seconds or so. Slowly mix in the butter and vanilla for another minute, then the flour and baking powder. As you add more flour, you’ll need to swap from a whisk or other tool to your hand and knead everything together gently
In another dry and clean bowl, whip the egg white to peaks, gradually adding the rest of the sugar. Fold a couple of spoonfuls of this meringue into the batter, then half of the remaining meringue, and finally the rest. Go slowly and gently to keep as much air in the batter as possible. Knead gently at the end to ensure everything is incorporated well and then fold in the nuts and chocolate.
Line a tray with baking paper. Dust your hands with a little flour and roll the batter into a slightly flattened log, about seven centimeters across, onto the baking sheet. Bake in the oven for 30 minutes. Remove and let them cool to room temperature, then slice crossways into individual biscotti, about two to three centimeters thick.
Turn the oven up to 190 degrees Celsius (375 degrees Fahrenheit). Gently lay out the cookies on the baking sheet. Use both hands when moving each biscuit to the tray. They can be delicate at this stage. Return to the oven for another 10-15 minutes until golden and crispy. Let them cook to room temperature.
Executive Eats Copyright @ 2026 Adam Kingl
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