Hazelnut biscotti....my fave.....also I make a hazelnut bread....whole wheat and dried apricots.
Shout if you want the recipes.

I'd like the biscotti recipe, please.

This recipe is a little different from LindaC's. I made these last year (along with the lemon ginger biscotti) and it was a great flavor combination. I also might use some of the nuts chopped very fine and used as a nut crust on fish filets. I make a Macadamia crusted halibut with citrus butter that is very good, and a pecan crusted catfish, I bet your hazelnuts would be delish used in that manner. I also included a snack nut mix at the end that is absolutely a staple when I invite friends for cocktails through the fall and winter.

Alexa

Hazelnut Cinnamon Biscotti

Nonstick vegetable oil spray
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup hazelnuts, toasted, husked (about 4 ounces)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 large eggs

Preheat oven to 350°F. Spray large baking sheet with vegetable oil spray. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and butter in processor; blend until fluffy. Add orange peel and vanilla extract and blend well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture; mix using on/off turns until just blended. Mix in hazelnuts using on/off turns until just blended.
Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9-inch-long, 2-inch-wide log. Space logs 3 inches apart on prepared baking sheet. Flatten each to 12-inch-long, 2 1/2-inch-wide log. Bake until very light golden and firm to touch, about 25 minutes. Cool on baking sheet 5 minutes. Maintain oven temperature.

Using metal spatula, transfer logs to work surface. Using serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on large baking sheet. Bake 15 minutes. Turn biscotti over; bake until light golden and firm, about 15 minutes longer. Transfer biscotti to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)

Makes 32 biscotti.

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Bar Nuts ala NYC's Union Square Cafe
Recipe By : Union Square Cafe, NYC via Saveur Magazine, March - 2001
Serving Size : 12

1 1/2 cups cashews -- unsalted
1 1/2 cups pecans -- unsalted
1 1/2 cups walnuts -- unsalted
1 1/2 cups hazelnuts -- unsalted
6 tablespoons fresh rosemary leaves
1 teaspoon cayenne pepper
2 tablespoons dark brown sugar
2 teaspoons kosher salt
3 tablespoons melted butter

Put the nuts onto a large baking sheet. Toast in a pre-heated 350~ oven until golden brown about 10 minutes.

Remove from the oven and toss with the fresh rosemary leaves, cayenne pepper, brown sugar, coarse salt and the melted butter.

Makes about 6 cups

Here's the recipe.....came from Gourmet Magazine lots of years ago.
Biscotti Di Prato

3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 eggs
2 egg yolks
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazel nuts coarse chopped and lightly toasted.
eggwash

Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. I sometimes add a VERY little sprinkling of water)
add nuts, turn out on a non-stick surface ( I use a marble board or my
formica rolling board) and knead 3 or 4 times. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on buttered and floured baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 20
min. Slice 1/2 to 3/4 inch thick. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finely chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.

Best dipped in tea or coffee....or best yet in a sweet dessert wine!

Enjoy! Linda

Linda, could you please post that hazel nut bread? Sounds so good! Thanks!

I've made the one below many times. The only change is that I usually use a flavoring called Fiori di Sicilia instead of the vanilla but they're fine with the vanilla.

Here is a link that might be useful: Cranberry Hazelnut Biscotti

And if you are feeling really ambitious and inventive, here is another idea for the Hazelnuts. From Dorie Greenspan:

"The suspense from my last update is over, here's the cake from Patisserie Pierre Herme: Inca. Stay with me on this one -- the top cream/mousse is banana and avocado with a hit of Tabasco, the cake is hazelnut and hither and thither there are pieces of chocolate and candied grapefruit. I think this is the most exciting cake I've ever had -- every mouthful had a different mix of flavors and textures. Stop me if you've heard me say this before: Pierre Herme is a genius!"

Alexa

Holy Moly, 1 ounce of hazelnuts has 170 calories! I guess that is not much more than other nuts like walnuts, but 1 ounce of chestnuts is like 50 cal.

Hazelnut bread.
3 1/3 cups AP flour
2/3 cup whole wheat flour
4 teaspoons yeast...or 2 envelopes instant yeast
1 1/2 tsps salt
2/3 cups rough chopped hazelnuts...toasted in a 300 oven until fragrant and slightly brown
1/2 cup dried apricots, chopped with some of the measure of flour to keep pieces separate.
2 Tablespoons honey
1 1/2 cups warm water.

I make this 2 ways....if in the Cuisinart with the dough blade, I put in the flours, yeast, salt and apricots and pulse. Add the honey....and pulse. Add the water slowly with the machine running....taking about 20 seconds to add the water.....let run for another 30 seconds.....dump out on a lightly floured board....flatten and put on the nuts....fold up and knead briefly to distribute.
Or if making by hand....put flour and honey in a bowl, add the yeast and let sit until bubbles form...add the WW flour, beat add about half of the white flour,a dd the salt....stir....add the fruit and nuts and add as much of the rest of the flour as it takes to form a stiff dough. Knead about 8 minutes.

After mixing....let dough rise, covered until double, punch down and form into 2 free form loaves, allow to almost double then bake at 375 until done....sounds hollow when tapped on the bottom.

Yeah John, but they're pretty good for you. Not the same as 170 calories of white bread that gums up the plumbing or Ina Garten's brownies. (big smile)

You can enjoy your hazelnuts, with moderation, and still remain true to your diet as long as you don't crust pork belly with them! :)

/tricia

I don't have a recipe, but I like them best with sauteed/crispy pumpkin ravioli with sage butter.
Lots of fresh, crispy sage leaves, toasted hazelnuts and some Italian cheese of your choice.

This is a favorite autumn meal.

I'm at my other computer now, try this recipe with fresh sage.

Here is a link that might be useful: recipe

My favorite hazelnut recipe is from Bernard Clayton's The Breads of France -- Fauchon's Hawaiian Bread, made with coconut and hazelnuts. Maybe my favorite bread ever. Why Hawaiian? Hazelnuts pinch hit, in Paris, for macadamia nuts! I'm sure this bread is much better for the switch.
I'm only finding the recipe on the web in Google Books, and you can't copy and paste from that. Here's the link.

Here is a link that might be useful: Fauchon's Hawaiian Bread, from The Breads of France in Google Books