Hazelnut Cinnamon Biscotti

It is now December and time to start baking cookies. I make these biscotti often for the holidays. I love the combination of cinnamon, citrus and hazelnuts. They keep for several weeks in a tin or sealed jar.

Hazelnut Cinnamon Biscotti
3-1/2 c. flour
1-2/3 c. sugar
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. lemon or orange zest
1 tsp. ground cinnamon
3 large eggs
3 large egg yolks
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. cinnamon oil or more to taste
1-1/4 c. toasted hazelnuts

Preheat oven to 325 degrees. Line two half sheet baking pans with parchment paper. In a mixing bowl combine flour, sugar, salt, baking powder, lemon zest and cinnamon. Mix well. Add eggs, extracts and cinnamon oil. Mix well. Add hazelnuts. Divide dough into three balls. Roll each ball into a log that is 10-12 inches long. Place on baking sheets. Flatten the logs slightly. Bake for 25 minutes. Remove pans for the oven. Let cool on rack for 5 minutes. Transfer logs to a cutting board and cut into diagonal slices. Return slices to the cookie sheets and bake for another 5-10 minutes until golden. Remove from oven and cool on racks. The biscotti will crisp as they cool. Makes 4 dozen.

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This entry was posted in Christmas, Cookies, Desserts, Easter. Bookmark the permalink.

2 Responses to Hazelnut Cinnamon Biscotti

  1. Arielle says:

    I love your food posts, everything looks so good!

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