Cinnamon Hazelnut Biscotti
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cup
Butter1 cup
White Sugar2
Eggs1.5 tsps
Vanilla Extract2.5 cups
All-Purpose Flour1 tsp
Ground Cinnamon3 tsp
Baking Powder1 tsp
Salt1 cup
HazelnutDirections:
1
Preheat oven to 350 degrees F(175 degrees C)
2
Grease a cookie sheet or line with parchment paper
3
In a medium bowl, cream together butter and sugar until light and fluffy
4
Beat in eggs and vanilla
5
Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture
6
Stir in the hazelnuts
7
Shape dough into two equal logs approximately 12 inches long
8
Place logs on baking sheet, and flatten out to about 1/2 inch thickness
9
Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm
10
Remove from oven to cool on the pans
11
When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices
12
Return the slices to the baking sheet
13
Bake for an additional 10 minutes, turning over once
14
Cool completely, and store in an airtight container at room temperature