As a child, I remember my aunts baking the most delicious, crunchy almond biscotti. They were perfect dipped in coffee for breakfast. These big, beautiful hazelnut biscotti have the same satisfying crunch — with a little cinnamon to spice things up. These cookies freeze extremely well so they’re the perfect make-ahead treat.
- 3/4 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hazelnuts, coarsely chopped
- Preheat oven to 350F and lightly grease a baking sheet or line with parchment paper.
- In a medium bowl, cream together the butter and sugar until pale and fluffy.
- Beat in eggs and vanilla.
- In another bowl, stir together the flour, cinnamon, baking powder, and salt and add to the egg mixture.
- Stir in the hazelnuts.
- Turn the dough onto a lightly floured surface and shape into two equal-sized logs, approximately 12 inches long.
- Place logs on baking sheet, and flatten out to about 1 inch thickness.
- Bake for about 30 minutes, until the edges are golden.
- Remove from the oven and allow to cool. Once the loaves are cool enough to handle, use a serrated knife to slice into 1/2 inch thick slices.
- Bake for an additional 15 minutes, turning over once.
- The cooled biscotti can be stored in an air tight container at room temperature for up to one week, or in the freezer for up to three months.