Nut Biscuits

These Italian nut biscotti are packed with both almonds and hazelnuts, spiced with cinnamon and ground cloves, and brightened with fresh orange zest. Six loaves baked at once, then sliced diagonally, yield five to six dozen crunchy cookies from a single batch.

The dough uses oil instead of butter, which is traditional for biscotti. Oil produces a drier, harder cookie that’s built for dunking in coffee or dessert wine. Butter-based cookies would be too soft and crumbly for that purpose.

Brushing the shaped loaves with beaten egg before baking creates a glossy, golden crust on top. The sugar sprinkled over the egg wash adds a slight sparkle and crunch to the surface.

Slicing the loaves while still slightly warm, on the diagonal, gives each biscotti its characteristic elongated oval shape. Wait until completely cool and the loaves crack and crumble instead of cutting cleanly.

Chef Tips

• Slice on the diagonal for longer, more elegant cookies. Straight cuts give you short, stubby pieces.
• Press the loaves slightly flat before baking. Round loaves produce biscotti that are too thick in the center to dry out properly.
• For a crunchier biscotti, return the sliced cookies to the oven cut-side down for 10 minutes at a lower temperature to dry them out further.

Variations

• Anise biscotti: Replace the cinnamon and cloves with anise extract for a classic Italian licorice flavor.
• Chocolate dip: Dip one end of cooled biscotti in melted dark chocolate and let set on wax paper.
• Pistachio cranberry: Swap the hazelnuts for pistachios and add dried cranberries for a festive, colorful version.