Amazing Cinnamon Hazelnut Biscotti

Oh, hello there! I’m Daniel, and I started Reciqa because, honestly, cooking just makes my heart sing. It’s more than just putting food on the table for me; it’s about those cozy moments, the laughter shared, and the memories we bake right in. I believe that good food should feel good too – nourishing, joyful, and totally doable for everyone. That’s why I’m so excited to share these Cinnamon Hazelnut Biscotti with you. They’re the perfect little treat, whether you’re dunking them in your morning coffee or just need a sweet little something to brighten your day. Trust me, they’re ridiculously easy and taste absolutely divine!

Discover the Delight of Cinnamon Hazelnut Biscotti

Making these Cinnamon Hazelnut Biscotti is honestly one of my favorite kitchen adventures. They smell SO good while they’re baking, and the thought of dipping that perfectly crisp cookie into my coffee just makes me giddy. It’s funny, I used to think biscotti was super fancy and complicated, but once you get the hang of it, it’s really quite straightforward. The magic really happens with the double bake, which gives them that signature crunch.

Gathering Your Cinnamon Hazelnut Biscotti Ingredients

Alright, let’s get our ducks in a row for these delicious biscotti! Having everything measured out and ready to go makes the whole process so much smoother. Trust me on this, it’s a game-changer.

Ingredient	Amount	Notes
White Sugar	1 cup	Standard granulated sugar works perfectly here.
Butter	¾ cup	Make sure it’s softened to room temperature. This is key for creaming!
Large Eggs	2	Room temperature is best for incorporating them smoothly.
Vanilla Extract	1 ½ teaspoons	Use a good quality one for the best flavor pop.
All-Purpose Flour	2 ½ cups	Sifting it beforehand helps keep things light.
Ground Cinnamon	1 teaspoon	This is where that cozy aroma comes from!
Baking Powder	¾ teaspoon	Gives just a little lift without making them puffy.
Salt	½ teaspoon	Balances out all the sweetness.
Hazelnuts	1 cup	Toasted and roughly chopped is my favorite way to go!

Crafting Your Cinnamon Hazelnut Biscotti: Step-by-Step

Now for the fun part – actually making these beauties! Don’t worry if your dough seems a little stiff; that’s exactly what we’re going for. It needs to hold its shape for those lovely logs.

1. First things first, let’s get that oven preheating to 350 degrees F (175 degrees C). While it’s warming up, grab a baking sheet and either grease it lightly or, even better, line it with parchment paper. This makes cleanup a breeze, and nobody likes stuck-on cookie bits!
2. In a big mixing bowl, we’re going to cream together the softened butter and the sugar. You want to beat them until they’re nice and fluffy and have a pale, creamy color. This step is super important for the texture of your biscotti. Then, beat in your eggs one at a time, making sure each one is fully incorporated before adding the next. Finally, stir in that fragrant vanilla extract.
3. In a separate, medium-sized bowl, whisk together your sifted flour, ground cinnamon, baking powder, and salt. This makes sure all those dry ingredients are evenly distributed. Now, gradually add this dry mixture to your wet ingredients. Mix it all up until it’s just combined. Don’t overmix! Overmixing can make your biscotti tough.
4. Time for the star of the show – the hazelnuts! Gently stir in your toasted, roughly chopped hazelnuts. You want them to be evenly distributed throughout the dough.
5. Now, we’re going to shape the dough. Divide it in half. On your prepared baking sheet, place one half of the dough and shape it into a log about 12 inches long. Flatten it down a bit with your hands or a spatula until it’s about 1/2-inch thick. Repeat with the other half of the dough, making sure to leave some space between the logs on the baking sheet.
6. Pop those logs into your preheated oven and bake for about 30 minutes. You’re looking for the edges to be nicely golden brown and the center to feel firm to the touch. Once they’re done, carefully take the baking sheet out of the oven and let the logs cool *completely* on the sheet. This is crucial for slicing them without them falling apart!
7. Once your logs are totally cool – and I mean *completely* cool, maybe even pop them in the fridge for a bit if you’re impatient like me! – it’s time to slice them. Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch-thick slices. They’ll look like little jewels!
8. Arrange the sliced biscotti back onto the baking sheet, cut sides down. Now, we do the second bake. Pop them back into the oven for another 10 minutes. About halfway through this second bake, gently flip them over so they get nice and golden on both sides. This is what gives them that amazing crunch!
9. Once they’re beautifully golden and crisp, take them out and let them cool completely on a wire rack. The smell at this point is just heavenly! Once they’re totally cool, store them in an airtight container at room temperature. They’ll stay wonderfully crisp for days!

Why You’ll Love This Cinnamon Hazelnut Biscotti

Honestly, these Cinnamon Hazelnut Biscotti are a winner for so many reasons!

• Super Easy to Make: Seriously, the steps are straightforward, and you don’t need any fancy equipment.
• Amazing Flavor Combo: That warm cinnamon paired with the rich, nutty hazelnuts? Pure perfection!
• Perfect for Dipping: They’re made for dunking! Your coffee, tea, or even hot chocolate will thank you.
• Great for Any Occasion: Whether it’s a holiday treat, a simple afternoon pick-me-up, or a little something for guests, they always fit the bill.
• They Keep Well: Make a batch, and you’ve got delicious cookies ready for days!

Essential Tools for Your Cinnamon Hazelnut Biscotti

You won’t need a whole bakery’s worth of gear for these Cinnamon Hazelnut Biscotti, just a few basics:

• Mixing Bowls (at least two)
• Electric Mixer (or a strong arm and a whisk!)
• Baking Sheet
• Parchment Paper
• Sharp Serrated Knife
• Wire Rack
• Airtight Container

Tips for Perfect Cinnamon Hazelnut Biscotti

Getting your Cinnamon Hazelnut Biscotti just right is all about a few little tricks. First off, toasting those hazelnuts before you chop them really boosts their flavor – it makes a world of difference! And remember, patience is key, especially when cooling the logs before you slice them. If they’re still warm, they’ll crumble instead of giving you those clean, crisp edges.

For that ideal crunchy texture, make sure your oven is fully preheated for both bakes. Don’t rush the second baking stage; let them get nice and golden. If you want them extra crisp, you can even turn the oven off after the second bake and leave the biscotti inside for another 15-20 minutes. That really locks in the crunch!

Understanding Your Cinnamon Hazelnut Biscotti Nutrition

Hey there! When we talk about the nutrition for these yummy Cinnamon Hazelnut Biscotti, it’s a little like trying to pin down a butterfly! The exact nutritional values can really change depending on the specific brands of ingredients you use, like the type of butter or flour. Plus, how big you slice your biscotti can make a difference too. So, while I know you’re curious, I don’t have super precise numbers for calories, fat, or sugar for each cookie. Think of them as a delightful treat, and enjoy them in moderation!

Storing and Reheating Your Cinnamon Hazelnut Biscotti

Keeping your Cinnamon Hazelnut Biscotti perfectly crisp is super easy! Once they’re completely cooled, just pop them into an airtight container. They’ll stay wonderfully crunchy at room temperature for about a week, maybe even a little longer if your kitchen is on the drier side.

Storage Method	Instructions	Best For
Room Temperature	Store in an airtight container. Avoid humidity!	Maintaining crispness for up to 1 week.
Reheating (Optional)	Place on a baking sheet in a 300°F (150°C) oven for 5-8 minutes.	Reviving crispness if they’ve softened slightly.

Frequently Asked Questions About Cinnamon Hazelnut Biscotti

Got questions about whipping up these tasty Cinnamon Hazelnut Biscotti? I’ve got you covered!

Q1. Can I use different nuts in this biscotti recipe?

Absolutely! While hazelnuts are amazing here, feel free to swap them out. Almonds, walnuts, or even pecans would be delicious. Just make sure to toast them first for the best flavor, and roughly chop them just like the hazelnuts. It’s a great way to make your own signature biscotti!

Q2. How long do Cinnamon Hazelnut Biscotti stay fresh?

These guys are fantastic for keeping! Once they’re completely cooled and stored in an airtight container at room temperature, they should stay wonderfully crisp for at least a week, sometimes even two. Just make sure they’re sealed up tight to keep the humidity out!

Q3. What’s the best way to get crispier biscotti?

The double-bake is your best friend for ultimate crispiness! Make sure you don’t skip that second baking step. For an extra boost, after the second bake, you can turn the oven off and leave the biscotti inside for another 15-20 minutes. This slow cooling really helps dry them out completely for that perfect crunch.

Q4. My biscotti logs are crumbling when I try to slice them. What am I doing wrong?

Oh, that’s usually because the logs are still a bit too warm! The key to clean slices is letting those baked logs cool down *completely* before you try to cut them. Seriously, let them get totally cold. Sometimes popping them in the fridge for 20-30 minutes after they’ve cooled a bit on the counter can make a huge difference.

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