Cinnamon Hazelnut Biscotti – a delicious recipe with butter, white sugar, eggs, vanilla, flour, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
853
kcal
Calories
40
g
Fat
110
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup butter, 1 cup white sugar, 2 eggs, 1 1/2 teaspoons vanilla extract, and more.
Yes, Cinnamon Hazelnut Biscotti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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