Cinnamon Hazelnut Biscotti

Name: Cinnamon Hazelnut Biscotti
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 24 cookies
Cuisine: Italian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 3 large eggs (room temperature); 1 tsp vanilla extract; 1 cup hazelnuts (toasted and chopped)

80 min 24 cookies Medium

All Recipes

Crispy and flavourful cinnamon hazelnut biscotti, perfect for coffee dipping.

Prep

20 min

Cook

50 min

Total

80 min

Servings

Difficulty

Medium

Biscotti, the quintessential Italian cookie, has found its way into coffee shops and homes worldwide. This version features the warm spices of cinnamon paired with the nutty richness of hazelnuts, offering a delightful crunch that pairs perfectly with your morning coffee or tea. The secret to great biscotti lies in its double-baking method, which gives the cookie its characteristic crispiness. Our cinnamon hazelnut biscotti is a nod to traditional recipes but with a comforting twist, making it ideal for those who enjoy a hint of spice with their sweet treats.

Instructions

Preheat and prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Pro tip: Using parchment paper helps prevent sticking.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

Combine wet ingredients

In another bowl, beat the eggs and vanilla extract until combined.

Pro tip: Ensure eggs are at room temperature for better mixing.

Form the dough

Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Fold in the chopped hazelnuts.

Pro tip: If the dough is too sticky, lightly flour your hands.

Shape the dough

Divide the dough in half and shape each half into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide on the prepared baking sheet.

Pro tip: Chill the logs for 10 minutes to make slicing easier later.

First bake

Bake in the preheated oven for 25 minutes or until the logs are golden and firm to touch.

Slice the biscotti

Remove from oven and let cool for 10 minutes. Using a serrated knife, slice the logs into 1.5 cm (0.5 inch) thick slices.

Pro tip: Cut slices on a slight diagonal for longer biscotti.

Second bake

Reduce oven temperature to 325°F (160°C). Arrange slices cut-side down on the baking sheet and bake for 15 minutes. Turn slices over and bake for another 10 minutes, or until crisp.

Pro tip: Cool biscotti on a wire rack for best texture.

💡

Tips & Tricks

Toast hazelnuts for enhanced flavour.
Chill dough slightly for easier slicing.
Use a serrated knife for clean cuts.

Frequently Asked Questions

What is the origin of biscotti?

Biscotti originated in Italy, specifically in the city of Prato, Tuscany. They are known for their twice-baked method, which ensures their distinctive crispness.

How many calories are in cinnamon hazelnut biscotti?

One cinnamon hazelnut biscotti contains approximately 120 calories.

Can I substitute the hazelnuts?

Yes, you can substitute hazelnuts with almonds, walnuts, or pecans, depending on your preference.

How do you store biscotti?

Store biscotti in an airtight container at room temperature for up to two weeks, or freeze for up to three months.

Can I add chocolate chips to the recipe?

Yes, you can add chocolate chips to the dough for a sweeter variation of the biscotti.

Serving Suggestions

Serve these biscotti with a steaming cup of coffee or tea for a delightful afternoon snack. They also make a wonderful gift when wrapped in a decorative tin or bag. To store, keep the biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in a resealable bag for up to three months.

Nutrition per serving

120

Calories

Protein

Fat

18g

Carbs

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