1 hr 10 mins
Chef Edlear's Note:
Not as dry tasting as some biscotti, my customers love these. We cut them into pretty large size biscotti. The merlot will turn the dough into an odd color, but it bakes up nice.
My Private Note
Units: US | Metric
- 1Bake nuts in a 325 degree oven until toasty looking, about 10-15 minutes.
- 2Remove from oven and rub in a dry towel to remove the skins. This is a messy job, but hazelnut skins can be very bitter, so I always remove them.
- 3Coarsely chop the nuts and set aside to cool.
- 4Beat together the butter and sugar until creamy.
- 5Add the eggs, merlot and vanilla, gently mix together.
- 6Add the flour, baking powder and salt, carefully mix together.
- 7Add the hazelnuts and mix. The dough will be very soft and moist.
- 8Divide the dough into two logs and pat out on a large parchment lined baking sheet. I flour my hands a bit to help with this. These will spread, so if your baking sheet isn't large, use two. The logs should be about 3/4 inch thick, and about 5 x 14 inches long.
- 9Bake in a 325 degree oven for about 25 minutes, or until the logs feel firm. Remove from oven and cool on a rack for 5 minutes.
- 10Gently cut the logs into 1/2" - 3/4 " slices, and spread the slices out on the baking sheets. A serrated knife might be best for this. Return to the oven for 20 - 25 minutes more, turning the cookies over halfway through the baking time. Remove from the oven when they feel firm in the middle.
- 11Cool on a rack.
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Nutritional Facts for Hazelnut Merlot Biscotti
Serving Size: 1 (63 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 260.5
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 5.5 g
- Cholesterol 55.5 mg
- Sodium 160.5 mg
- Total Carbohydrate 30.1 g
- Dietary Fiber 1.3 g
- Sugars 13.0 g
- Protein 4.5 g