Orange Hazelnut Biscotti

biscotti

My mom makes biscotti every Christmas. But you can make biscotti for a special treat anytime of year. You can dunk them into a coffee (decaf for me) or hot cocoa, or you can enjoy them with a dessert wine, like they do in Italy and Spain.

How to Make Biscotti Healthier

When I discovered the Weston A Price Foundation years ago, I knew there was a way to enjoy biscotti and make it even healthier. I use sprouted flour in place of refined white flour, and I use an unrefined sweetener, like palm sugar (also called coconut sugar,) instead of white sugar.

Palm sugar, or coconut sugar, is a wonderful sweetener for baked goods because it is not as heavy as sucanat (rapadura) and really tastes much more similar to the white sugar taste. You can even make homemade fudge with palm sugar.

You can use sucanat (sometimes referred to as rapadura) or maple sugar. Although maple sugar tends to be a bit more on the expensive side so you will want to use that in your most favorite of recipes.

Recipe Notes

These biscotti will keep at least two weeks in an airtight container, but are especially good when eaten the day they are baked. A combination of almonds and hazelnuts (sometimes referred to as filberts) works very well, too.

Things to Do Ahead:

1. Soak and dehydrate the Hazelnuts 24-26 hours ahead — where to buy nuts
2. Order or grind sprouted flour — where to buy flours

Orange Hazelnut Biscotti

Ingredients

Sprouted flour, whole wheat or spelt (2 cups) — where to buy flours
Baking powder (1 tsp)
Sea salt (1/4 tsp)
Butter, unsalted, grass-fed, organic (4 TBS)
Palm sugar, also called coconut sugar (1 cup) — where to buy coconut sugar
Eggs, pastured, or free-range organic (2)
Vanilla extract, organic (1/2 tsp) — click here for my vanilla extract recipe
Almond extract, organic (1/4 tsp)
Hazelnuts (filberts), whole, raw (3/4 cup) — where to buy nuts
Orange, fresh, organic (1)

Equipment

[easyazon-link asin=”B0017W2706″ locale=”us”]Stand mixer[/easyazon-link] or [easyazon-link asin=”B000TVPCEE” locale=”us”]electric mixer[/easyazon-link]
[easyazon-link asin=”B00004S7V8″ locale=”us”]Microplane zester[/easyazon-link] or [easyazon-link asin=”B00004S7VK” locale=”us”]fine cheese grater[/easyazon-link]
[easyazon-link asin=”B001KUWGDS” locale=”us”]Parchment paper[/easyazon-link] or [easyazon-link asin=”B00008T960″ locale=”us”]Silpat mats[/easyazon-link]
[easyazon-link asin=”B000OFND8W” locale=”us”]Wire rack[/easyazon-link]
Optional: [easyazon-link asin=”B003I4F7AS” locale=”us”]Dehydrator[/easyazon-link]

Directions

1. To soak and dehydrate the hazelnuts prior to use, first add to a mason jar or glass bowl.
2. Sprinkle 1 tsp. of sea salt on top.
3. Warm some filtered water in a saucepan until warm to touch (not hot). Pour over the hazelnuts, filling until they are immersed.
4. Soak the nuts for at least 7 hours (or overnight) in a warm spot in your kitchen.
5. Dry for 12-24 hours in a dehydrator or in oven at low heat (for more information on soaking nuts, please see Sally Fallon's cookbook, Nourishing Traditions.)
6. Once thoroughly dried, lightly toast the hazelnuts in a 325 degree oven for several minutes until golden brown. Keep a close eye on them so they do not burn. Stir about halfway through to ensure even browning.
7. Remove the hazelnuts from the oven and allow to cool. Coarsely chop and set aside.
8. Rinse and dry the orange. Using a microplane zester or fine cheese grater, zest the rind of the orange, yielding about 2 tablespoons of zest. Set aside.
9. In a small bowl, combine together the sprouted flour, baking powder and sea salt. Set aside.
10.Allow the butter to come to room temperature to soften. Beat the butter and the palm sugar together in the bowl of an electric mixer until light and fluffy.
11.Add the eggs, one at a time, beating well after each addition. Add both the vanilla and almond extracts.
12. Stir in the chopped hazelnuts and the orange zest.
13.Fold the dry ingredients into the wet ingredients in the mixing bowl, until just combined.
14.Adjust oven rack to the middle position and preheat oven to 350 degrees.
15. Split the dough in half and turn each portion onto a greased cookie sheet covered with parchment or a Silpat mat. Using floured hands, shape each portion into a log, roughly about 13-by-2 inches. Place the logs about 3 inches apart on the cookie sheet. Pat each portion of dough to make smooth.
16.Bake the dough, turning the pan once, until the loaves are golden and just begin to crack on top, about 35 minutes.
17. Cool the loaves for 10 minutes, then lower the oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return to the oven.
18.Bake the biscotti, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes.
19.Transfer to wire rack and cool completely.
Orange Hazelnut Biscotti

Photo credit: Biscotti by melissajonas, on Flickr

Find Me Online

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

18 thoughts on “Orange Hazelnut Biscotti

    1. Hi, Jo

      It’s there — click on: https://villagegreennetwork.com/marketplace/sweeteners?pid=1 target=”_blank”

      I think they call it coconut sugar, which is the same thing as palm sugar. I’ll make a note about that in the post.

    2. I don’t see anything for palm or coconut sugar on your resources page either. I tried the link in your post and the link on your comment reply.

  1. Question: Will I need to dehydrate the filberts before toasting if I can get them already blanched and peeled? What is the purpose of dehydrating these nuts before toasting?

    Thanks. Just curious and wanting to always learn.

    1. You only want to toast them for a short time. They should be dry when you toast them.

      What I do is I soak and dry big batches of nuts at the same time (I have a 9-tray dehydrator for this purpose). Then I keep them in jars until I’m ready to use them.

  2. Hi Ann Marie,

    What is your opinion on soaking freshly ground flour instead of sprouting the grains then grinding them? To me, soaking flour seems a lot easier and less time consuming than sprouting. ?

    1. I buy my sprouted flour, although I’m about to buy a grain mill so I can grind my own.

      Soaking flour does not work for many kinds of pastries including cookies.

      See this post on the Passionate Homemaking blog.

      Excerpt:

      You will often find that cakes, pie crusts, and cookies are difficult if not impossible to soak. Either there are absolutely no liquids or the final product is undesirable. I just have not had much success here. In this case, I use sprouted wheat flour.

  3. Please explain something to me – why do you go to the trouble of soaking and dehydrating the nuts which preserves the enzymes if you then are going to cook the biscotti in a 325 oven and kill the enzymes? Are the soaked nuts still going to be nutritionally superior? If so, then since you’re ultimately putting them in the oven anyway, is this a place you take a shortcut and dry the nuts in a hotter oven vs. a dehydrator and come out with the same end result?

    1. Soaking nuts is not just for preserving enzymes — it helps to reduce other anti-nutrients. It also makes them more digestible.

      According to Mark Sisson at Mark’s Daily Apple:

      “I’d definitely recommend soaking for people who have problems digesting nuts and even for folks who don’t. Soaking and rinsing raw nuts more effectively deals with the phytates and enzyme inhibitors than roasting does.

      It seems like a lot of work to soak and then dry and then bake… which is why I soak and dry in batches, then use the “crispy” nuts I have stored for baking.

  4. I’m guessing that preserving the enzymes isn’t the goal here, since, as you said, the biscotti’s going to be baked at a higher temperature anyway. I’m assuming the soaking is to neutralize the phytic acid and enzyme inhibitors.

    I think it’s important to soak & dehydrate nuts if you eat them often, and eat substantial quantities of them. I soak most of my nuts, but I don’t worry too much if I’m at a friend’s house and having some out of a regular jar, or “have to” grab a quick snack from a gas station or somewhere, and my best option is a regular ol’ package of roasted almonds or peanuts, know what I mean?

    I think the same can be said for grains. If you generally eat them only occasionally, I don’t think soaking/sprouting is as important an issue as when you eat them several times a week. Just my two cents. The devil is in the dosage, methinks.

    (Of course, if you have the time and the desire to prepare everything in advance, it certainly doesn’t hurt to be meticulous about it!)

    1. @Amy Yes that is correct, as well as the phytic acid.

      I agree with you – I don’t stress about eating a few roasted (unsoaked) nuts here and there on a plane or whatever. But when I use nuts at home, I just soak and dry them all in advance and then store them in jars. It’s easy to do in big batches, which is why I bought a 9-tray dehydrator.

  5. Please check your resources under sweeteners. All I get are two entries for teas. No mention of sweeteners there, other than stevia. I simply cannot find either palm or coconut sugar. Sorry to be a bother. Thanks.

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