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Cinnamon and Hazelnut Biscotti

Cinnamon and Hazelnut Biscotti

Cinnamon and Hazelnut Biscotti

Cinnamon and Hazelnut Biscotti
4.4 rating based on 12,345 ratings
4.4/5 (7)
Course: BiscottiDifficulty: Easy
Servings

32

biscotti
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Italian biscotti with toasted hazelnuts and cinnamon.

Ingredients

  • 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

Directions

  • 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.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
Very good recipe. Allow the logs to completely cool before slicing and you shouldn't have any crumbling. Enjoy!
- A Baker
I have lots of biscotti recipes but this is certainly one of the best!
- M.C. Scott
Really fantastic taste. Substituted pecans for hazelnuts, added raisins, omitted orange zest. Crumbling at slicing step comes from allowing air to remain in logs before baking. One of our logs was solid dough, the other not so much. It'll be better next time. Again, tasted very, very good!
- A Baker
Best biscotti recipe I ever tried. It is easier if you let the log cool off to almost room temperature before cutting.
- A Baker
My fiance & I made this for my best friend who is in Iraq. He requested Christmas cookies for his platoon for Christmas. What a huge disappointment! I follwed the recipie exactly and the dough crumbled into pieces when I tried to slice it into logs with a serrated knife. I had to throw the whole thing out. I was completely disappointed, esepcially after reading other great reviews for this recipe.
- A Baker
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.
- A Baker
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.
- Barbara
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