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Biscotti, a cherished staple of Italian cuisine, has long been celebrated for its delightful crunch and rich flavors. These twice-baked cookies, traditionally enjoyed with a cup of coffee or tea, offer a satisfying texture that makes them perfect for dipping. While classic biscotti recipes often feature almonds or chocolate, we’re excited to introduce a unique flavor combination: crunchy pear and hazelnut. This innovative twist not only elevates the traditional recipe but also brings a fresh, fruity note that pairs beautifully with the nutty richness of hazelnuts.

Pear & Hazelnut Biscotti

Discover the delightful Crunchy Pear & Hazelnut Biscotti, a unique twist on the classic Italian cookie! These twice-baked treats combine the sweet juiciness of fresh pears with the nutty richness of hazelnuts, creating a perfect texture for dipping in coffee or tea. Ideal for both cozy afternoons and thoughtful gifts, this easy recipe transforms simple ingredients into a sophisticated snack. Embrace your inner baker and enjoy the satisfying crunch of homemade biscotti!
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Ingredients
  

1 cup all-purpose flour

1 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ripe pear, peeled and diced small (about 1 cup)

1/2 cup hazelnuts, toasted and roughly chopped

Zest of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.

        Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

          Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing gently until just combined.

            Fold in the Add-ins: Carefully fold in the diced pear and chopped hazelnuts until evenly distributed throughout the dough.

              Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it into two equal pieces. Shape each piece into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them about 4 inches apart.

                First Bake: Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let cool on the baking sheet for 10 minutes.

                  Slice the Biscotti: Once the logs are cool enough to handle but still warm, transfer them to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.

                    Second Bake: Lay the biscotti pieces cut-side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, or until crisp and golden.

                      Cool and Store: Allow the biscotti to cool completely on a wire rack. Store in an airtight container for up to two weeks.

                        Prep Time, Total Time, Servings: 15 minutes | 1 hour | 24 biscotti