Delicious Cinnamon Hazelnut Biscotti Recipe

Enjoy the sweet and crunchy taste of homemade Cinnamon Hazelnut Biscotti. These double-baked Italian cookies are packed with the flavors of cinnamon and toasted hazelnuts, making them a perfect accompaniment to your morning coffee or tea. This recipe yields a beautiful batch of biscotti that will impress your friends and family. With just a few simple ingredients and some baking time, you can create these delectable treats in your own kitchen.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup toasted hazelnuts, chopped

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
3. In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped hazelnuts, ensuring they are evenly distributed throughout the dough.
7. Divide the dough in half and shape each portion into a log, approximately 11 inches long and 3 inches wide.
8. Place the logs onto the prepared baking sheet, leaving space between them as they will spread during baking.
9. Bake for 25-30 minutes, or until lightly golden brown.
10. Remove the logs from the oven and let them cool for about 15 minutes.
11. Reduce the oven temperature to 325°F (165°C).
12. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
13. Place the slices back onto the baking sheet, cut side down.
14. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden.
15. Remove from the oven and transfer the biscotti to a wire rack to cool completely before serving.

Interesting Facts