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  • Makes 16 biscotti
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 35 minute(s)
3/4 cup all-purpose flour
1/3 cup hazelnuts, toasted, skinned and coarsely chopped
1/4 cup firmly packed light brown sugar
2 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, slightly beaten
3 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil

Preheat oven to 350°. Spray baking sheet with nonstick cooking spray; set aside. In large bowl, combine flour, hazelnuts, sugars, cinnamon, baking powder and salt. Stir in egg blended with Olive Oil. On lightly floured surface, knead gently. On prepared baking sheet, shape dough into flat log, about 9 x 3 x 1/2-inches. Bake 20 minutes. On wire rack, cool 10 minutes. On cutting board, cut into 1/2-inch-thick diagonal slices. On baking sheet arrange cookies cut side down. Reduce oven temperature to 300°. Bake an additional 15 minutes. On wire rack, cool completely.

This recipe is "Best Life" approved. Best Life is a trademark owned by Best Life Corp. Learn more about the Best Life program at www.thebestlife.com

Nutrition Information per serving
Calories 80, Calories From Fat 40, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 4.5g, Cholesterol 15mg, Sodium 55mg, Total Carbohydrates 9g, Sugars 5g, Dietary Fiber 0g, Protein 1g