Hazelnut and Cinnamon Biscotti

    Hazelnut and Cinnamon Biscotti


    413 people made this

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

    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

    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.

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