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.

Ingredients:

•  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

Method:

1. Preheat oven to 350F and lightly grease a baking sheet or line with parchment paper.
2. In a medium bowl, cream together the butter and sugar until pale and fluffy.
3. Beat in eggs and vanilla.
4. In another bowl, stir together the flour, cinnamon, baking powder, and salt and add to the egg mixture.
5. Stir in the hazelnuts.
6. Turn the dough onto a lightly floured surface and shape into two equal-sized logs, approximately 12 inches long.
7. Place logs on baking sheet, and flatten out to about 1 inch thickness.
8. Bake for about 30 minutes, until the edges are golden.
9. 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.
10. Bake for an additional 15 minutes, turning over once.
11. 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.