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Biscotti, the beloved Italian cookie known for its delightful crunch and rich flavor, has captured the hearts and palates of dessert enthusiasts around the world. These twice-baked treats are not only a staple in Italian cafes but have also become a favorite choice for those seeking a perfect accompaniment for their morning coffee or afternoon tea. In this recipe, we take a classic biscotti and elevate it with the unique combination of dried pears and toasted hazelnuts, resulting in a deliciously nutty and fruity flavor profile that is sure to impress.

Pear & Hazelnut Biscotti

Discover the joy of making delightful Pear & Hazelnut Biscotti with this easy step-by-step recipe. Perfect for pairing with your morning coffee or afternoon tea, these twice-baked Italian treats feature a delicious combination of sweet dried pears and crunchy hazelnuts. With straightforward instructions, you'll create a scrumptious snack that impresses family and friends alike. Perfect as gifts or a special indulgence for yourself, these biscotti are sure to please!
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/3 cup unsalted butter, melted and cooled

2 large eggs

1 teaspoon vanilla extract

1 cup dried pears, chopped into small pieces

1/2 cup toasted hazelnuts, roughly chopped

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). To facilitate easy removal and cleanup, line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Use a whisk to blend thoroughly, then set the bowl aside.

      Combine Sugars and Wet Ingredients: In a separate mixing bowl, combine the granulated sugar and brown sugar with the melted butter. Stir until well mixed. Gradually add the eggs, incorporating them one at a time while whisking until the mixture is smooth. Finally, stir in the vanilla extract.

        Integrate Mixtures: Slowly add the dry ingredient mixture to the wet mixture, using a spatula or wooden spoon to stir just until the ingredients are combined. Take care not to overmix, as this can affect the biscotti's texture.

          Add Fruits and Nuts: Gently fold in the chopped dried pears and toasted hazelnuts, ensuring they are evenly distributed throughout the dough.

            Form the Dough: Transfer the dough to a lightly floured surface. Shape it into a log that measures approximately 12 inches long and 2 inches wide, making sure the log is smooth and evenly shaped.

              First Bake: Place the formed log onto the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the log is lightly golden and feels firm to the touch.

                Cool and Slice: Once baked, remove the log from the oven and allow it to cool on the baking sheet for about 10 minutes. Then, carefully transfer it to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces.

                  Second Bake: Arrange the sliced biscotti cut side down on the same baking sheet. Return them to the oven for another 10-15 minutes, baking until they turn crisp and golden, flipping each slice halfway through the baking time for even toasting.

                    Cool and Serve: After the second bake, let the biscotti cool completely on a wire rack. They are perfect for dunking into coffee or tea, so serve them alongside your favorite hot beverage!

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

                        Presentation Tips: Arrange biscotti in a decorative jar or serve them on a wooden board, perhaps garnished with a few whole hazelnuts and slices of fresh pear to complement the flavors!