Recipe By Kris
Rating
Published Dec 8th
Prep 25m Cook 40m Additional 30m Ready In 1h 35m
Servings 30 cookies Calories 138.3

These are delicious with coffee and they smell wonderful!

Recipe Ingredients

  • ¾ cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup hazelnuts

Cooking Directions

  1. 1 Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
  2. 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. 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. 4 Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Nutrition Facts

  • Calories 138.3
  • Carbohydrate 15.5 g
  • Cholesterol 24.6 mg
  • Fat 7.8 g
  • Fiber 0.8 g
  • Protein 2.2 g
  • Saturated Fat 3.2 g
  • Sodium 88.5 mg
  • Sugar 6.9 g

Reviews

  1. 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 amount of time - took them out and cut them right away - not one broke - put them back in - Read more ...
  2. 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 think of as a "biscotti"...more like dried cake. Also the dough flattened out way too much when - Read more ...
  3. 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 almonds) so I added a little less than called for (1 c. seemed like too much so - Read more ...
  4. 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 substituted vanilla extract for almond extract and drizzled with white chocolate cinnamon mix and it was DELICIOUS. Another favorite altercation is to add one chopped - Read more ...
  5. 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 bits and they get raves. I've read where some have problems with the biscotti crumbling when they - Read more ...
  6. 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 about 3 minutes. Test a nut under cool running water. If the skin doesn't slip off - Read more ...
  7. 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 coarsley chop the hazelnuts before mixing them in. Otherwise, I follow the recipe exactly. I didn't have any trouble with the - Read more ...
  8. 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 double cinnamon and used almond extract for half of the vanilla. Also recommend waiting until logs cool completely before slicing. I - Read more ...
  9. 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 combination of cinnamon hazelnuts and chocolate. They are so easy to make and go very fast in my home. - Read more ...
  10. 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 sharp butcher's knife cut them easily and cleanly making a much nicer looking cookie. Taste is great Too!

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