Cinnamon hazelnut biscotti

    1 hour 35 min

    These aromatic biscotti are lovely with a fresh cup of coffee.

    419 people made this

    Serves: 30 

    • 175g butter
    • 200g caster sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 300g plain flour
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 150g hazelnuts

    Prep:25min  ›  Cook:40min  ›  Extra time:30min  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas mark 4. Grease a baking tray or line with parchment.
    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 a foot (30cm) long. Place logs on baking tray, 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 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.
    4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

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    Reviews in English (350)


    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


    This recipe is rather tasty, although mine came out very crumbly and fell apart even when using serrated knife, so it became 'Biscotti bits' rather than slices. Still tasted nice though.  -  26 Jan 2010


    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 easily, boil nuts another minute or two. After peeling, nuts should be crisped and lightly browned in a 350 degree oven for about 20 minutes.  -  02 Mar 2006  (Review from Allrecipes US | Canada)