Cinnamon Hazelnut Biscotti

This Cinnamon Hazelnut Biscotti Recipe has a generous amount of hazelnuts with a cinnamon accent. Hazelnuts are a favorite of mine and are extremely popular in Italy where biscotti originated.

Cinnamon Hazelnut Biscotti Recipe

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup toasted hazelnuts
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon grated orange zest
1 teaspoon vanilla
3 large eggs

Preheat your oven to 350 F. Line a baking sheet with parchment paper or a baking liner.

Mix the flour, baking powder, salt and cinnamon in sized medium bowl and set aside. Coarsely chop the hazelnuts in a food processor.

Combine the sugar and butter and mix until fluffy. Add the orange zest and the vanilla and mix well. Add the eggs 1 at a time, blending just until incorporated after each addition.

Add the flour mixture and mix until just blended. Mix in the hazelnuts until just blended.

Turn the dough out onto a floured work surface. Divide the dough in half. Roll each half into a 9" x 2" log. Place the logs on the baking sheet. Flatten each log to 12" x 2 1/2". Bake 25 minutes or until very light golden and firm to touch. Cool on baking sheet 5 minutes.

Transfer the logs to a cutting board. Using a serrated knife cut the logs diagonally into 3/4-inch-wide slices. Place the slices, cut side down, on your baking sheet. Bake for 15 minutes. Turn the biscotti over, bake about 15 minutes more or until light golden and firm.

Transfer the biscotti to racks to cool.

This Cinnamon Hazelnut Biscotti Recipe makes about 30 biscotti.