Cinnamon Hazelnut Biscotti

Cinnamon Hazelnut Biscotti

336

"These are delicious with coffee and they smell wonderful!"
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Ingredients

1 h 35 m servings 138 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment 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; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
  3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Reviews

336
  1. 408 Ratings

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Most helpful positive review

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 abo...

Most helpful critical review

I tried these in a biscotti pan and I tried them in a sheet pan like the recipe calls for. Either way they were not very good. Too crumbly, too sweet, too many hazelnuts. Not really what you ...

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 abo...

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 coars...

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 substitut...

I love this recipe exactly as it appears here but I have to admit that I have used it as a base to make the biscotti into other flavors. I add walnuts and either butterscotch bits or cinnamon b...

LOVED-LOVED-LOVED'EM!! I did the 1/2 cup butter - extra cinnamon - shared the vanilla with almond extract and used almonds. I also baked them in my convection oven at 330 degrees for the same ...

UPDATE: My giftee LOVED these!!! I can't BELIEVE how good these biscotti are! I made a batch to give as a Christmas gift... and ate a few myself - lol. I don't care for nuts at all (except alm...

This is an excellent recipe! My first try at biscotti and it came out very well. I used many of the suggestions from other reviews: toasted the nuts (used pecans) and chopped them finer, doub...

I've made five of the biscotti recipes from this site and this is the best, especially when you spread dark chocolate on the bottoms. I must admit, though, that I am a true fan of the combinati...

Excellent recipe! Found that the cookies cut much better with a sharp butcher's knife. The nuts kept sticking to my serated knives (and I tried several) which caused the cookie to break. The ...