Cinnamon and Hazelnut Biscotti

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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.

Reviews of Cinnamon and Hazelnut Biscotti:

1-5 of 9 reviews Next >>

A cookie baker in Boise, Idaho Nov 15, 2008
Would make this again.
Made these for the first time last year (2007) and made them again this year for giving at Christmas. The only problem I've had is finding hazelnuts, so I've substituted walnuts. They are great, fun to make and coffee lovers are wild over them. :) five stars

A cookie baker in Manitowoc, WI Dec 9, 2006
Would not make this again.
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 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