About this recipe:These aromatic biscotti are lovely with a fresh cup of coffee.
200g caster sugar
1 1/2 teaspoons vanilla extract
300g plain flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
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Method Prep:25min › Cook:40min › Extra time:30min › Ready in:1hr35min
Preheat oven to 180 C / Gas mark 4. Grease a baking tray or line with parchment.
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 a foot (30cm) long. Place logs on baking tray, and flatten out to about 1/2 inch thickness.
Bake for about 30 minutes in preheated oven, or until edges are golden and the centre is firm. Remove from oven to cool on the trays. 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 tray.
Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
These taste delicious!
Like anchel79, I found it really difficult to slice the loaf without it crumbling to bits. However I tried leaving one loaf until it was completely cold, and found it a lot easier to slice without it falling to bits, and without the hazelnuts simply dropping out of each slice. So, in future, I plan to leave the loaves to cool completely after the first bake before slicing them. I used a very sharp, finely serrated knife, with a light "sawing" action to cut through the hazelnuts as well as the biscuit. I then baked the slices from the second loaf for closer to 10 minutes on each side since they were starting from cold. Perfect! - 11 Jun 2012