Cinnamon Hazelnut Biscotti

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment paper. (5 minutes)

Recipe View 7 mins In a medium bowl, cream together the softened butter and sugar until light and fluffy. (7 minutes)

Recipe View 3 mins Beat in the eggs one at a time, then stir in the vanilla extract. (3 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (5 minutes)

Recipe View 2 mins Stir in the toasted and chopped hazelnuts until evenly distributed throughout the dough. (2 minutes)

Recipe View 10 mins Divide the dough in half. On the prepared baking sheet, shape each half into a 12-inch long log, pressing down gently to flatten to about 1/2-inch thickness. (10 minutes)

Recipe View 30 mins Bake in the preheated oven for 30 minutes, or until the edges are golden brown and the center is firm to the touch. (30 minutes)

Recipe View 15 mins Remove from oven and let the logs cool on the baking sheet for about 15 minutes, or until cool enough to handle. (15 minutes)

Recipe View 10 mins Using a serrated knife, carefully slice each log diagonally into 1/2-inch-thick slices. (10 minutes)

Recipe View 3 mins Arrange the biscotti slices in a single layer on the baking sheet. (3 minutes)

Recipe View 10 mins Return to the oven and bake for an additional 10 minutes, flipping the biscotti halfway through, until golden brown and crisp. (10 minutes)

Recipe View Transfer the biscotti to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks.