Hazelnut Biscotti_2

For as long as I can remember, biscuits for breakfast were a common occurrence in our house. It was never unusual to see cookies served with coffee and tea, and sometimes, even a piece of cake. The cookies, or biscuits, were always referred to as قرشله‎ pronounced “orshelleh.” Some look similar to biscotti, and others just look like rectangular pieces of hardened bread.

I’ve seen my dad and grandma dunk the قرشله into their tea – similar to how some of us like to dunk our cookies in cold milk. The thing about these biscuits is that usually they’re unsweetened. Some are flavored with anise seeds and sesame seeds and they’re really good on their own. I prefer them with Arabic coffee, myself. We don’t keep them around as often, but my grandma always keeps a stash in her pantry.


Adapted from Betty Crocker

Hazelnut Biscotti_3

Hazelnut Biscotti


  • 1 cup Hazelnuts, coarsely chopped
  • 1 cup Sugar
  • ½ cup Salted Butter, softened
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 3 ½ cups Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda


  1. Preheat oven to 350 F
  2. Place the hazelnuts in a baking pan and roast for 10 minutes, stirring occasionally
  3. In a large bowl, mix sugar, butter, eggs and vanilla extract with an electric mixer
  4. Add in the flour, baking powder and baking soda using the mixer
  5. Then add the hazelnuts and beat until the hazelnuts are distributed
  6. On a floured surface, knead the dough until it holds together tightly (about 2-3 minutes)
  7. Divide the dough into two halves and shape into long rectangles with rounded edges
  8. Place on a baking sheet and bake for 25 minutes (the middle should still be soft)
  9. Using a sharp knife, cut the dough into ½ inch slices
  10. Place the slices cut-side-down on the baking sheet and bake for an additional 15 minutes until browned and hardened
  11. Serve with coffee or tea
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