Cinnamon and Hazelnut Biscotti

Makes about 32

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup toasted hazelnuts
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon grated orange zest
1 teaspoon vanilla
3 large eggs

Preheat oven to 350 F. Line a baking sheet with parchment paper or a baking liner. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in a food processor. Combine sugar and butter and mix until fluffy. Add orange zest and vanilla and mix well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture and mix until just blended. Mix in hazelnuts until just blended. Turn dough out onto a floured work surface. Divide dough in half. Roll each half into a 9" x 2" log. Place the logs on the baking sheet. Flatten each log to 12" x 2 1/2". Bake 25 minutes or until very light golden and firm to touch. Cool on baking sheet 5 minutes. Transfer the logs to a cutting board. Using a serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on your baking sheet. Bake 15 minutes. Turn biscotti over, bake about 15 minutes more or until light golden and firm. Transfer biscotti to racks and cool.

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Reviews of Cinnamon and Hazelnut Biscotti:

6-12 of 12 reviews   << Previous

  A cookie baker in Fresno  Jul 25, 2006
Would make this again.
I have made these about a dozen times for bake sales & neighbors. Everyone loves these. You can store these in an airtight container for about 3-4 weeks. This is one of the best biscotti recipes I have found so far. Another good one is the Gingerbread Biscotti recipe on this site. five stars

  A cookie baker in Portland, Oregon  Dec 25, 2004
Would make this again.
This is a wonderful biscotti recipe! (And perfect for the holidays!) Absolutely delicious.. I will make this recipe again. five stars

  A cookie baker in Mississauga, Ontario  Dec 23, 2004
Would make this again.
This was delicious! I modified it by substituting almonds for the hazelnuts. I also used 1 tsp. of cinnamon and 1 tsp. of ginger. After I had shaped them into logs and flattened on the baking sheet, I sprinkled them with cinnamon sugar. Very good! five stars

  A cookie baker in British Columbia  Aug 9, 2003
Would make this again.
I have made this recipe twice and each time I get rave reviews. I love it and have been asked for the recipe many times. I love it so much that I have not tried any other biscotti recipe yet because I can't imagine any recipe tasting as good. five stars

  Mary-Jane Garnett in Surrey, BC, Canada  Feb 4, 2003
Would make this again.
I made this recipe at Christmas time. It got rave reviews from my family, hairdresser and dog groomer. I liked it, too! five stars

  Barbara in NJ  Dec 3, 2002
Would make this again.
This is the best biscotti recipe I've come across in years! And I'm Italian so I have lots of different biscotti recipes and have been baking these treats for over 30 years. Great taste even without the cinnamon. five stars

  Donna  Nov 21, 2002
Would make this again.
Great

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