CATEGORY:

Baked Goods

YIELD:

24 Cookies

Cinnamon Hazelnut Biscotti

INGREDIENTS
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup hazelnuts, toasted and roughly chopped
METHOD / INSTRUCTIONS
  1. Prepare Hazelnuts: Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast them for 10 minutes. Once cooled, rub them in a kitchen towel to remove the skins. Roughly chop and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  3. Beat Wet Ingredients: In a large bowl, beat the sugar and eggs using a hand or stand mixer until pale and thick, about 2–3 minutes. Stir in the vanilla extract.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Gently fold in the chopped hazelnuts.
  5. Shape Dough: Divide the dough in half. Shape each portion into a log approximately 10 inches long and 2 inches wide. Place on a parchment-lined baking sheet. Flatten the tops slightly with your hands.
  6. First Bake: Bake the logs for 25–30 minutes, or until firm to the touch and lightly golden. Allow them to cool on the baking sheet for 10 minutes.
  7. Slice Biscotti: Carefully transfer the logs to a cutting board. Using a serrated knife, slice them diagonally into 1/2-inch-thick pieces.
  8. Second Bake: Arrange the slices cut side down on the baking sheet. Bake for 8–10 minutes on each side, or until crisp and golden. Allow them to cool completely on a wire rack.

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