Hazelnut and Cinnamon Biscotti

    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />

    Hazelnut and Cinnamon Biscotti

    Hazelnut and Cinnamon Biscotti

    (421)
    1hour5min


    413 people made this

    These are a great crisp biscotti that combine hazelnuts and cinnamon. Perfect for a morning or afternoon tea with friends.

    Ingredients
    Serves: 30 

    • 185g butter
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla essence
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup hazelnuts

    Directions
    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease a baking tray or line with baking paper.
    2. In a medium bowl cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder and salt then mix into the egg mixture.
    3. Stir in the hazelnuts. Shape dough into two equal logs approximately 30cm long. Place logs on the prepared baking tray and flatten out to about 1cm thickness.
    4. Bake for about 30 minutes in preheated oven or until edges are golden and the centre is firm. Remove from oven to cool on the trays.
    5. When loaves are cool enough to handle use a serrated knife to slice the loaves diagonally into 1cm thick slices. Return the slices to the baking tray.
    6. Bake for an additional 10 minutes turning over once.
    7. Cool completely and store in an airtight container at room temperature.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (421)

    Reviews in English (420)

    by
    187

    The skin of the hazelnut is quite bitter. To remove it easily, in a large saucepan, bring 3 cups of water to a boil. Add 4 tablespoons of baking soda and 1 cup of hazelnuts and boil nuts for about 3 minutes. Test a nut under cool running water. If the skin doesn't slip off easily, boil nuts another minute or two. After peeling, nuts should be crisped and lightly browned in a 350 degree oven for about 20 minutes.  -  02 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    128

    This is the BEST recipe. Everyone I made this for has raved about it. We dunk the pieces in hot cocoa. They are better drizzled with WHITE chocolate (it complements the cinnamon), and I coarsley chop the hazelnuts before mixing them in. Otherwise, I follow the recipe exactly. I didn't have any trouble with the dough nor did it spread when baking. It is important to cream the butter and sugar until the mixture is very fluffy.  -  21 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    115

    I've tried many different biscotti recipes, but this one is my favorite. I like to experiment with different fillings.. once I added 3/4c chopped dried cranberries and 1/3c almonds and substituted vanilla extract for almond extract and drizzled with white chocolate cinnamon mix and it was DELICIOUS. Another favorite altercation is to add one chopped and frozen large candy bar (I use a local organic hazelnut milk chocolate bar... symphony bars work as well) and add crushed bits to mix before baking. They seem to melt instantly when dipped into hot coffee. Another idea is 3/4c shredded coconut and 1/4c white chocolate bits. After they have cooled dip them into white chocolate and sprinkle with coconut ! Soooo very good and sooo easy to make. My boyfriend hates crunchy biscotti, but absolutely loves this recipe.. And my mother loves hard crunchy biscotti and just raves about how good of a recipe this is. I brought a double batch of candy bar biscotti to work and they didn't even last 2 days before they were completely devoured by co-workers !! For christmas, I am adding nutmeg, cinnamon, peppermint extract and crunched ghiradelli peppermint chocolates to the mix. Topping with white chocolate and peppermint sprinkles This recipe is THE best and originality makes it even better !  -  10 Dec 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate