Best Hazelnut Cinnamon Biscotti Recipes

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CINNAMON HAZELNUT BISCOTTI



Cinnamon Hazelnut Biscotti image

These are delicious with coffee and they smell wonderful!

Provided by Kris

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 30

Number Of Ingredients 9

¾ cup butter
1 cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon salt
1 cup hazelnuts

Steps:

  • Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
  • In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
  • Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  • Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g

HAZELNUT-CINNAMON BISCOTTI



Hazelnut-Cinnamon Biscotti image

Categories     Cookies     Citrus     Egg     Dessert     Bake     Hazelnut     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32 biscotti

Number Of Ingredients 11

Nonstick vegetable oil spray
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup hazelnuts, toasted, husked (about 4 ounces)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 large eggs

Steps:

  • Preheat oven to 350°F. Spray large baking sheet with vegetable oil spray. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and butter in processor; blend until fluffy. Add orange peel and vanilla extract and blend well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture; mix using on/off turns until just blended. Mix in hazelnuts using on/off turns until just blended.
  • Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9-inch-long, 2-inch-wide log. Space logs 3 inches apart on prepared baking sheet. Flatten each to 12-inch-long, 2 1/2-inch-wide log. Bake until very light golden and firm to touch, about 25 minutes. Cool on baking sheet 5 minutes. Maintain oven temperature.
  • Using metal spatula, transfer logs to work surface. Using serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on large baking sheet. Bake 15 minutes. Turn biscotti over; bake until light golden and firm, about 15 minutes longer. Transfer biscotti to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)

FRESH FRUIT COMPOTE WITH HAZELNUT-CINNAMON BISCOTTI



Fresh Fruit Compote with Hazelnut-Cinnamon Biscotti image

Categories     Salad     Citrus     Brunch     Dessert     No-Cook     Strawberry     Orange     Kiwi     Spring     Chill     Hazelnut     Cinnamon     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3 large oranges
1 16-ounce basket fresh strawberries, hulled, sliced
4 kiwis, peeled, sliced
2 tablespoons orange juice
2 tablespoons sugar
Pinch of ground cinnamon
Fresh mint sprigs (optional)
16 Hazelnut-Cinnamon Biscotti

Steps:

  • Cut peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut between membranes to release segments. Add strawberries, kiwis, 2 tablespoons orange juice, sugar and cinnamon to bowl; toss to blend. Chill at least 30 minutes and up to 3 hours.
  • Divide compote among 8 bowls. Garnish with mint sprigs, if desired. Serve with Hazelnut-Cinnamon Biscotti.

CINNAMON HAZELNUT BISCOTTI



CINNAMON HAZELNUT BISCOTTI image

Number Of Ingredients 10

Ingredients
1 h 35 m 30 servings 138 cals
3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 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

Steps:

  • Prep 25 m Cook 40 m Ready In 1 h 35 m Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

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