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Cinnamon and Hazelnut Biscotti

Cinnamon and Hazelnut Biscotti	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  5 stars stars based on 14 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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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:

1-5 of 14 reviews   Next >>

  A cookie baker  Aug 16, 2014
Would make this again.
Very good recipe. Allow the logs to completely cool before slicing and you shouldn't have any crumbling. Enjoy! 5 stars

  M.C. Scott in Bethlehem South Africa  Oct 15, 2011
Would make this again.
I have lots of biscotti recipes but this is certainly one of the best! 5 stars

  A cookie baker in South Jersey  Dec 26, 2009
Would make this again.
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!
5 stars

  A cookie baker in Fresno, CA  Jul 18, 2009
Would make this again.
"to would not make this again" I bake a lot of biscotti and have had a recipe turn out as yours did. Like pie crust you have to get a feel for how liquid/to dry ingredients ratio are. Sometimes eggs are larger or flour more compact. 1 star

  A cookie baker in Sonoma  May 22, 2009
Would make this again.
Best biscotti recipe I ever tried. It is easier if you let the log cool off to almost room temperature before cutting. 5 stars

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