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Twice-baked, crunchy Italian biscuit with hazelnuts
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Hazelnut Biscotti (30 g) has 129 calories. That works out to 430 calories per 100 g. It contains 19.5 g of carbs, 2.6 g of protein, 4.5 g of fat and 1.1 g of fiber. Its 0.1 mg of Copper covers 8% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 2 piece (medium) · 30 g
129
KCAL / 30G
Carbs
19.5g
· 7% DV
Protein
2.6g
· 5% DV
Fat
4.5g
· 6% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 8% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 0.84 g | 4% |
| Trans fat | 0.01 g | |
| Sodium | 36 mg | 2% |
| Total carbohydrate | 19.5 g | 7% |
| Fiber | 1.1 g | 4% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 30 g | 129 kcal |
| 1 piece (small) | 15 g | 65 kcal |
| 1 slice (thin) | 20 g | 86 kcal |
| 1 slice (thick) | 35 g | 151 kcal |
| 1 serving (medium) | 40 g | 172 kcal |
| 3 piece (large) | 45 g | 194 kcal |
| 1 serving (large) | 60 g | 258 kcal |
| 5 piece (jumbo) | 75 g | 323 kcal |
| 100 g | 100 g | 430 kcal |
Calculated from 430 calories per 100 g.
Hazelnut Biscotti is an Italian twice-baked biscuit made with hazelnuts. The dough is baked as a loaf, sliced, and baked again, giving the pieces their characteristic dry, crunchy texture.
Hazelnut Biscotti is hard because it is baked twice to dry it out and make it crisp. Dunking a piece briefly in coffee or tea softens it and makes it easier to bite.
Yes, Hazelnut Biscotti is often dipped in coffee, especially espresso. Its firm texture holds up well in a hot drink, softening without immediately falling apart; tea is another common pairing.
Hazelnut Biscotti belongs to the Italian tradition of twice-baked biscuits. Biscotti are often associated with Tuscany, where the classic cantucci are baked as a loaf, sliced, and returned to the oven.
Hazelnut Biscotti describes a hazelnut version of the twice-baked biscuit, while cantucci refers to a traditional Tuscan style. Cantucci are commonly made with almonds, though recipes and naming can vary.
To make Hazelnut Biscotti, mix hazelnuts into a firm dough, shape it into a loaf, bake it, slice it, and bake the slices again. Turning the slices during the second bake helps them dry evenly.
Store Hazelnut Biscotti in an airtight container in a cool, dry place. Exposure to moisture makes the biscuits lose their crunch, so let freshly baked pieces cool completely before sealing them away.
Yes, Hazelnut Biscotti can be frozen in an airtight freezer-safe container or bag. Thaw the pieces at room temperature and, if they have softened, briefly warm them in a low oven to refresh their crunch.
Hazelnut Biscotti can include additions such as orange zest, chocolate, or dried fruit. These change the flavor and texture; keep extra ingredients modest so the hazelnuts remain noticeable and the dough still slices cleanly.
Hazelnut Biscotti can crumble if the first-baked loaf is cut while very hot or if the knife crushes the nuts. Let the loaf cool until firm, then use a sharp serrated knife and cut with a gentle sawing motion.
Vitamins
Vitamin E
0.84mg · 6% DV
B2
0.05mg · 4% DV
B1
0.04mg · 3% DV
Biotin
0.75µg · 3% DV
Minerals
Copper
0.08mg · 9% DV
Manganese
0.17mg · 7% DV
Selenium
2.1µg · 4% DV
Phosphorus
26mg · 4% DV
Sodium
36mg · 2% DV
Potassium ⭐
48mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 2 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Hazelnut Biscotti is an Italian twice-baked biscuit made with a sweet dough, usually containing flour, eggs and hazelnuts. The dough is first baked as a loaf, sliced, then baked again until the pieces are dry and crisp. That second bake gives it its characteristic crunch and makes it easy to keep.
In Italy it is often served with coffee or dipped in vin santo; elsewhere, it works just as well with tea or an espresso as an afternoon treat. It is a sweet, fairly energy-dense biscuit, with 430 kcal per 100 g. Its firm texture is made for dunking, so enjoy a piece with an unsweetened drink if you want to keep the snack simple.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.84g
MONOUNSATURATED
2.73g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 33:1
Above the ideal 4:1 (33:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.