Hazelnuts do most of the work here. Toast them well, keep the dough simple, and bake the biscuits until the centers are crisp enough for coffee.
This is not a soft American cookie and it is not a chocolate-spread dessert. We use Gusta chopped hazelnuts inside the dough and again on top, so every bite has toasted nut flavor without needing much else.
Set servings and units first. You can change them anytime.
Heat the oven to 340°F. Line a baking sheet with parchment paper.
Spread the Gusta chopped hazelnuts on the baking sheet and toast for 6 minutes. Cool for 5 minutes, then set aside 1 1/2 oz for topping.
Beat the butter and sugar until smooth. Add the egg and lemon zest, then mix until combined.
Stir in the flour, baking powder, salt, and 4 oz toasted hazelnuts. The dough should be firm and slightly crumbly, not sticky.
Roll tablespoon-size pieces into small logs or rounds and set them on the baking sheet. Press the reserved hazelnuts onto the tops.
Bake for 16 to 18 minutes, until pale gold at the edges. Cool on the sheet for 5 minutes, then move to a rack until fully crisp.
You made Biscotti alle Nocciole. Time to eat.
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Let the biscuits cool completely before judging texture. They firm up as steam leaves the centers.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
Six Italian regions. Nothing reformulated. Imported direct.
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