Cinnamon Hazelnut Biscotti Recipe

There’s something magical about the smell of cinnamon and toasted hazelnuts wafting through the house, and this biscotti recipe promises to transform your kitchen into a cozy bakery haven with just a few simple steps.

I love how the warm spice of cinnamon complements the richness of hazelnuts in this delightful biscotti recipe. With a foundation of all-purpose flour and granulated sugar, these twice-baked treats are perfectly crunchy and sweet.

Using three large eggs and a hint of vanilla extract, they achieve that perfect texture, great for dipping into coffee.

Cinnamon Hazelnut Biscotti Recipe Ingredients

• All-purpose flour: A versatile base, rich in carbohydrates, forms biscotti’s structure.
• Granulated sugar: Sweetens and balances flavors, while adding crispness.
• Baking powder: Lightens and expands, giving biscotti a tender crumb.
• Ground cinnamon: Warm spice offering aromatic depth, enhances flavor.
• Toasted hazelnuts: Packed with protein and healthy fats, they add crunch.
• Eggs: Bind ingredients and provide protein, delivering rich texture.

Cinnamon Hazelnut Biscotti Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup toasted hazelnuts, roughly chopped
• 1 tablespoon milk (for brushing, optional)
• 1 tablespoon coarse sugar (for sprinkling, optional)

How to Make this Cinnamon Hazelnut Biscotti Recipe

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

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

3. In a separate bowl, beat the eggs and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.

5. Fold in the chopped toasted hazelnuts until evenly distributed throughout the dough.

6. Divide the dough in half, and on a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, spacing them apart.

7. If desired, brush the tops of the logs with milk and sprinkle with coarse sugar for extra crunch and shine.

8. Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Allow them to cool on the baking sheet for 10 minutes.

9. Reduce the oven temperature to 300°F (150°C). Carefully transfer the cooled logs to a cutting board and use a serrated knife to slice them into 1/2-inch thick diagonal pieces.

10. Place the biscotti slices back on the baking sheet, cut side down, and bake for an additional 10-15 minutes per side, or until they are dry and crisp. Let them cool on a wire rack before serving.

Cinnamon Hazelnut Biscotti Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Separate bowl
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula
10. Knife
11. Cutting board
12. Serrated knife
13. Wire rack
14. Pastry brush (optional)

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?
  A: Yes, you can substitute whole wheat flour for a portion of the all-purpose flour, but it may result in a denser texture.
• Q: How can I make the biscotti more flavorful?
  A: For more flavor, consider adding a teaspoon of almond extract or replacing vanilla with hazelnut liqueur.
• Q: What if I don’t have hazelnuts on hand?
  A: You can substitute hazelnuts with almonds, walnuts, or pecans for a different but delicious flavor.
• Q: How should I store these biscotti?
  A: Store biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage.
• Q: Can I add chocolate chips to this recipe?
  A: Yes, adding 1/2 cup of mini chocolate chips can enhance the taste, making them chocolatey and more indulgent.
• Q: What can I serve the biscotti with?
  A: Serve them with coffee, tea, or sweet dessert wine to complement their flavors.

Cinnamon Hazelnut Biscotti Recipe Substitutions and Variations

• For all-purpose flour, you can substitute with whole wheat flour or gluten-free all-purpose flour blend, if desired.
• Granulated sugar can be replaced with coconut sugar or light brown sugar for a different flavor.
• Instead of toasted hazelnuts, consider using almonds or walnuts for a nut variation.
• Vanilla extract can be swapped with almond extract for a nutty flavor.
• For a spice variation, try using ground cardamom or nutmeg in place of or in addition to the ground cinnamon.

Pro Tips

1. Chill the Dough After forming the dough into logs, place them in the refrigerator for about 30 minutes. Chilled dough is easier to handle and will retain its shape better when baking.

2. Use a Serrated Knife When slicing the biscotti logs, use a serrated knife to ensure clean cuts without crumbling. Applying gentle, sawing motions will help maintain the shape of each piece.

3. Flip Carefully for Even Baking When you place the biscotti slices back on the baking sheet for the second bake, flip them gently to ensure even crisping on both sides. This helps achieve the perfect crunchy texture.

4. Enhance with Citrus Zest Add the zest of one orange or lemon to the wet ingredients for a bright, aromatic flavor that complements the hazelnuts and cinnamon.

5. Store Properly Once the biscotti are completely cool, store them in an airtight container. They will stay fresh for weeks, making them a perfect make-ahead treat.