Amazing Cinnamon Hazelnut Biscotti: 2 Bakes

Oh, let me tell you about my absolute favorite Cinnamon Hazelnut Biscotti! There’s just something so incredibly satisfying about pulling a batch of these crunchy, fragrant cookies out of the oven, isn’t there? I’m Anna Kowalska, and here at my little corner of the internet, I love sharing tried-and-true homemade recipes that you and your family will adore. For me, it’s all about putting heart and flavor into everything I make, and this biscotti recipe is a perfect example of that. It’s the kind of recipe that feels special enough for company but is easy enough to whip up on a whim when that coffee craving hits. Trust me, once you try these homemade Cinnamon Hazelnut Biscotti, you’ll wonder why you ever bought them from a bakery!

Why You’ll Love This Cinnamon Hazelnut Biscotti

Seriously, this recipe is a winner! You’re going to adore these hazelnut cookies because they’re just so darn easy to make. Even if you’re new to baking, you’ll nail these! Plus, the flavor? Oh, wow! That warm hug of cinnamon mixed with the toasty crunch of hazelnuts is just heavenly. They’re perfectly crisp, making them ideal for dunking into your morning coffee or evening tea. Whether you need a little treat for yourself, something special for a holiday cookie platter, or just a delightful homemade gift, these cinnamon cookies are always a fantastic choice.

Ingredients for Your Cinnamon Hazelnut Biscotti

Alright, let’s get to the good stuff – the ingredients! This recipe is pretty straightforward, but using good quality stuff really makes a difference. You’ll want to have everything measured out and ready to go before you start mixing. It just makes the whole process so much smoother. Here’s what you’ll need:

1 cup	white sugar
¾ cup	unsalted butter, softened
2 large	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, roughly chopped

Ingredient Notes and Substitutions

Now, let’s chat about a couple of these ingredients. The butter really should be unsalted, just so you can control the saltiness yourself. Make sure it’s softened, not melted – you want it creamy, not greasy! If you don’t have unsalted butter, you can use salted, but just cut back on the added salt a little bit. For the flour, all-purpose is perfect here, no need for anything fancy. If you’re feeling adventurous and want to try a different nut, almonds or even walnuts would work, though they’ll change the flavor profile a bit. And for the hazelnuts, toasting them first really boosts their flavor, but if you’re short on time, raw and chopped is totally fine. Just give them a good chop so you get little bits of nutty goodness in every bite!

How to Prepare Cinnamon Hazelnut Biscotti

Okay, get ready! Making these biscotti is a two-part baking adventure, but it’s totally worth it. The first bake gets them firm enough to slice, and the second bake makes them perfectly crisp. Don’t rush it, and you’ll end up with the most amazing biscotti ever. Let’s do this!

Step 1: Get Ready!	First things first, preheat your oven to 350 degrees F (175 degrees C). Grab a baking sheet and either grease it lightly or, even better, line it with parchment paper. This makes cleanup a breeze and stops anything from sticking.
Step 2: Cream It Up!	In a big mixing bowl, cream together the softened butter and the white sugar. You want to beat them until they’re nice and fluffy – think light and airy, almost like whipped cream. Then, beat in your eggs, one at a time, followed by the vanilla extract. Make sure everything is well combined.
Step 3: Dry Mix Magic	In a separate bowl, whisk together your flour, ground cinnamon, baking powder, and salt. Sifting these together first helps get rid of any lumps and makes sure the cinnamon and baking powder are distributed evenly. Then, gradually add this dry mixture to your wet ingredients. Mix it all up until it just comes together. Don’t overmix here; we don’t want tough cookies!
Step 4: Add the Nuts!	Now for the best part – stir in those lovely chopped hazelnuts. Fold them gently into the dough until they’re nicely distributed. The dough will be pretty thick and a bit sticky, which is exactly what you want.
Step 5: Shape Those Logs!	Turn the dough out onto your prepared baking sheet. Divide it in half and shape each half into a log, about 12 inches long. Gently press them down so they’re about half an inch thick. You want them to look like flattened logs, ready for their first bake. Give them a little space on the sheet.
Step 6: First Bake	Pop the baking sheet into your preheated oven. Bake for about 30 minutes. You’re looking for the edges to be golden brown and the center to feel firm to the touch. Once they’re done, carefully take them out of the oven and let them cool on the baking sheet for about 10-15 minutes. They need to cool down enough so you can handle them without burning yourself, but they shouldn’t be completely cold.
Step 7: The Slice!	This is where a good serrated knife is your best friend! Using a sharp serrated knife, carefully slice the slightly cooled logs diagonally into about half-inch-thick slices. Go slow and steady to avoid crumbling. If the logs are too soft, they might crumble, so waiting just long enough is key!
Step 8: Second Bake for Crispness!	Arrange the sliced biscotti cut-side down on the same baking sheet, or a fresh one if you prefer. Return them to the oven for about 10 more minutes. About halfway through this second bake, flip them over so both sides get nice and crisp. This double-bake is what gives biscotti its signature crunch!
Step 9: Cool Completely	Once they’re golden and crisp, take them out of the oven. Let them cool completely on a wire rack. This is super important – they’ll continue to crisp up as they cool. Don’t even think about storing them while they’re warm!

Tips for Perfect Cinnamon Hazelnut Biscotti

For perfectly crisp biscotti every time, make sure you don’t try to slice the logs when they’re too hot – they’ll just smoosh! Let them cool just enough so you can handle them. Also, that second bake is crucial for that lovely crunch. Don’t skip it! Turning the slices halfway through ensures they get evenly golden and crisp on both sides. If your oven runs a little hot, keep an eye on them during that second bake; they can go from perfect to a little too brown pretty quickly. And remember, they’ll get even crunchier as they cool completely.

Essential Equipment for Making Cinnamon Hazelnut Biscotti

To make these delightful Cinnamon Hazelnut Biscotti, you don’t need any super fancy gadgets, just a few kitchen staples. Having everything ready makes the baking process smooth sailing! You’ll definitely want a couple of sturdy mixing bowls – one large one for the main batter and maybe a medium one for your dry ingredients. A good electric mixer (handheld or stand mixer) will make creaming the butter and sugar a breeze, but honestly, a strong whisk and some elbow grease work too! You’ll need a baking sheet, and parchment paper is a lifesaver for easy cleanup. For slicing the logs, a sharp serrated knife is a must-have to get those clean, even cuts without squishing your beautiful dough. And finally, a wire rack for cooling is essential so the biscotti get nice and crisp all over.

Frequently Asked Questions About Cinnamon Hazelnut Biscotti

Q1. Can I make these biscotti ahead of time?
Absolutely! Biscotti are fantastic for making ahead. In fact, they taste even better after a day or two when the flavors have really melded. Just make sure they’re completely cool before storing them in an airtight container.

Q2. What’s the best way to store my Cinnamon Hazelnut Biscotti?
The key to keeping your hazelnut cookies crisp is an airtight container. Store them at room temperature. If they’re stored properly, they can last for a good couple of weeks – though I doubt they’ll stick around that long! Avoid refrigeration, as that can make them soggy.

Q3. Can I substitute the hazelnuts for other nuts?
Yes, you can! While hazelnuts give these cinnamon cookies a unique flavor, other nuts work well too. Almonds, walnuts, or even pecans would be delicious substitutes. Just give them a rough chop before adding them to the dough, just like the hazelnuts.

Q4. My biscotti logs are crumbling when I slice them. What am I doing wrong?
Don’t worry, this happens! The most common reason is slicing them while they’re still too warm. Let the logs cool on the baking sheet for at least 10-15 minutes after the first bake. They need to be firm enough to handle but still pliable. Using a sharp serrated knife and a slow, steady sawing motion also helps a lot!

Storing Your Delicious Cinnamon Hazelnut Biscotti

Alright, you’ve baked the most amazing Cinnamon Hazelnut Biscotti, and now you want to keep them perfectly crisp and delicious, right? It’s super simple, but there are a couple of tricks to make sure they stay that way. You absolutely want to make sure they are completely cool before you even think about storing them – this is key to preventing any sogginess.

Method	Airtight Container
Location	Room Temperature
Duration	Up to 2 weeks (if they last that long!)

Just pop them into a good quality airtight container. No need to refrigerate them; that can actually make them lose their lovely crunch. Properly stored, these Italian cookies will stay wonderfully crisp and ready for dunking for at least a couple of weeks. Enjoy!

Enjoying Your Cinnamon Hazelnut Biscotti

Now that you’ve got these wonderfully crisp Cinnamon Hazelnut Biscotti, it’s time for the best part: enjoying them! They are absolutely divine dipped into a warm cup of coffee – the flavors just meld together perfectly. A strong black tea or even a creamy latte is also a fantastic pairing. For something a little different, try them with a glass of sweet dessert wine like Vin Santo or Marsala. They’re also pretty darn tasty just on their own as a little afternoon pick-me-up. Honestly, these homemade cookies are so versatile, perfect for a quiet moment with a book or as a sweet ending to any meal. Enjoy every crunchy, nutty bite!

Nutritional Information for Cinnamon Hazelnut Biscotti

Here’s an approximate nutritional breakdown for one cookie. Remember, this is an estimate and can vary slightly based on ingredient brands and exact portion sizes.

Serving Size	1 cookie
Calories	138
Fat	8g
Saturated Fat	3g
Carbohydrates	16g
Fiber	1g
Sugar	7g
Protein	2g

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