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Nutty hazelnut biscotti flavored with cinnamon and vanilla. These are simply delicious with coffee and they smell wonderful!
Ingredients
- ¾ cup butter
- 1 cup white sugar
- 2 large 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.
Step 2
In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together flour, cinnamon, baking powder, and salt; mix into egg mixture. Stir in hazelnuts.
Step 3
Shape dough into two 12-inch long logs; place on the prepared baking sheet and press down to 1/2-inch thickness.
Step 4
Bake for about 30 minutes in the preheated oven, or until the edges are golden and the center is firm. Remove from oven to cool on the pans. When logs are cool enough to handle, use a serrated knife to slice the logs diagonally into 1/2-inch-thick slices. Return the slices to the baking sheet.
Step 5
Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 30 | |
| Calories 138 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat3g | 16% |
| Cholesterol25mg | 8% |
| Sodium89mg | 4% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 3% |
| Total Sugars7g | |
| Protein2g | |
| Vitamin C0mg | 2% |
| Calcium18mg | 1% |
| Iron1mg | 4% |
| Potassium48mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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These have been a hit every time I’ve made
them. A bit crumbly, but delicious. -
Fantastic! But you really need to toast the nuts first (20 minutes at 350 oven) and rub off their skins before adding them to the dough. My family agrees that these are the best biscotti we’ve ever had! And company loves them!
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Fast and tasty!!Added a splash of anise and orange extract!Yummy!
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A great biscotti! I used toasted hazelnuts which give a wonderful flavor. My husband suggested that I used a little more cinnamon next time. And there will be a next time!
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I used the a little bit of the insides of a vanalla bean, rather than vanilla extract. This made them smell even better. These were amazing! Not overpowered with cinnamon, which I prefer. The texture reminded me of shortbread. Everyone liked them!!!
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Very fast & easy. I make it without any nuts and everyone loves it. I dipped some in chocolate, but it’s better without!
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I used chopped pecans instead of hazelnuts(which I didn’t have). I also dipped mine in melted white chocolate and sprinkled them with cinnamon/sugar mixture. They taste great–my only complaint is that they are not really crispy.
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These are GREAT.
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This is a great recipe. I plan to order Hazlenuts every year now that I have a great recipe to utilize them in. These biscotti are somewhat crumbly but when I add three egg yolks to the recipe, it helps this some. A great recipe either way.
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These are just great!!!! Also good with other nuts as well.
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When these were baking the second time, I had to leave so I justed turned the oven off and propped the door open. They were really good – not hard at all but very crunchy. Good flavor!
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These were great. All the ingredients I had in my pantry and that is a huge plus in my book! I did substitute almonds for the hazelnut, but I do plan on trying the hazelnut with the next batch.
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my family loved them and begged for the recipe
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These are the best biscotti we have tasted. I have been making them on a weekly basis. They are great to give as “coffee” gifts when visiting for a morning cup of coffee.
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most excellent
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I had never had biscotti before but these were great and easy to make.
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Thanks Kris for sharing this recipe with us, it is very yummy!! It makes alot and they keep real well in a ziplock bag, I didnt have hazelnuts, so I used toasted chopped almonds,EXCELLENT!!!
My husband took some to work and the guys gave it 2 thumbs up. Thanks…YOU GO GIRL!!! -
Tasty but didn’t turn out the way I thought…too dry and crumbly…maybe I didn’t make them right, but I won’t be trying this again.
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I was not impressed with this recipe. The texture of the biscotti is good, but they have too much sugar and aside from that are very bland.
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I always love the biscotti “cookies” but this is the frist time i made them, and with this recipe, is fun and easy. I made a little change to it because the hazalnuts are not my favorite nut, so instead of them I add macadamia nuts and come out wonderful!!! Thanks Kris, I will make it again. Love you!
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I’m not much of a baker per se, and this was my first attempt at making biscotti. It was super easy, although I flubbed up the recipe and made ONE loaf instead of two (no big deal, each piece just turned out longer). These turned out great and my very picky husband loved them. Made them two days ago and I think there are 2 left. I’m thinking of making another batch and dipping half of each piece in chocolate. Great idea for holiday treat gifts too.
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I found some hazelnuts on sale and searched for some recipes to use them in and found this one. Delicious! This one is a keeper!
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These were great and made the house smell wonderful! I’ve never made biscotti before, but I’ll be making this alot! My coworkers kept coming back.. “got any more? got any more?”
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These were great! I melted chocolate chips and zig-zaged them over the tops of some. Very fancy looking and totally easy! Next time I will make three loaves instead of two. Some of the middle cuts were just too big!
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This recipe is fantastic even without the macadamia nuts! I have made many different biscotti recipes and found this one to be the best!!!
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This was very good and surprisingly easy. Although, I didn’t like the Hazelnut flavor too much. Next time I make this (and there will be a next time) I will use almonds instead. Thank you for the great recipe!!!
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Wonderful taste and smell. Like shortbread except, cinnamon-y and crisp. I tried it with walnuts and it turned out great.
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This is a very good recipe, however you may need to adjust your second baking time.Using a gas oven, I found that I had to bake the individual strips for about 8 minutes on each side.
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We had fun making this biscotti to send to family and friends over the holidays. It’s a great complement to hot chocolate or coffee gifts. We all enjoyed it, and at a church dessert pot luck it was a hit as well.
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The best! Almonds work wonderfully as well.
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This is a fantastic recipe, the biscotti turned out beautifully and tasted equally as great!! I took them to a morning coffee group and everyone wanted the recipe…a winner! One note…I roughly chopped the hazelnuts before mixing so the logs would be easier to slice.
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THESE ARE AWESOME!!! I made these last week for a baby shower and everyone RAVED about them. They were easier than I had expected. I substituted slivered almonds and rough diced them to make it easier to cut. You HAVE to try these. Next time I’m going to drizzle a bit of chocolate over them.
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Delicious biscotti. Makes my house smell wonderful. I chose to use almonds instead of hazelnuts, because I like them better, then forgot to add them. I threw a handful onto the ball of dough on the cookie sheet and worked them in. Still excellent!
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This was an easy recipe. My family LOVED the biscotti. I didn’t have the hazelnuts on hand so I divided the batter and mixed half with slivered almonds and the other half with chopped pecans. Next time I will double the recipe, there just wasn’t enough to go around.
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These do taste great, but to achieve the best results use 1 cup ground hazelnuts.
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I just finished making these and they came out perfect. They are crispy and not too crumbly. They taste great too. I didn’t use hazelnuts but used chopped pecans instead. I’d love to macadamia ones next.
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I didn’t find them crumbly, but they were not as hard as a traditional biscotti. Regardless, the taste was outstanding and that is what matters most!
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These tasted O.K. bur I found them pretty crumbly.
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We have “Cookie Wednesday” in my office. Each Wednesday, someone brings in cookies. On my day, I usually try to bring in something not so ordinary. You’ll never see me carry in chocolate chip cookies, or anything store bought. I made these a few weeks back and left the nuts out (due to allergies of co-workers) and now everyone wants me to bring them in EVERY time my wednesday rolls around. Not one person didn’t like them. That’s definitely worthy of 5-stars.
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I tried this recipe for the first time and the biscotti turned out fantastic! My husband thinks they are the best he’d ever tasted, even compared to store bought cookies. I didn’t have hazelnuts on hand, but used almonds instead and it tasted great. My family & friends just can’t get enough of them. This cookie recipe is a definite keeper!
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Wonderful! I used toasted, chopped almonds and almond flavoring as my family isn’t real keen on hazelnut. I did not have a problem with it crumbling or not drying. It wasn’t quite dry at the end so I turned off the oven and cracked the oven door. In 10 minutes they were nicely dried. I drizzled white almond bark over them. Now they not only taste fabulous, they look great too. Very easy! I’m including these in my Christmas cookie trays this year! The only down side? It doesn’t make enough!
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This was a great recipe. This was my first time making biscotti..extremely easy. I made these for gifts for my coffee-drinking friends. I kept a couple for myself since they were so good.
I didn’t have trouble with the crumbling either..actually I had no problems with the recipe. -
Excellent recipe! Found that the cookies cut much better with a sharp butcher’s knife. The nuts kept sticking to my serated knives (and I tried several) which caused the cookie to break. The sharp butcher’s knife cut them easily and cleanly making a much nicer looking cookie. Taste is great, Too!
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Yummm! I wanted something new and different with my traditional Christmas cookies this year… stumbled across this one and gave it a shot. So far, three people from the office have asked for a recipe! The cinnamon flavor is just right. I stored them in the fridge with the rest of my cookies and they got a little softer, next batch I will leave at room temp and see if it helps them stay crisp.
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ZOWEE!!!!!! SOOOOO GREAT!!! I tried the cranberry pistacio biscotti on the top 10, and it is awesome, but these………even better!!! I didn’t find them at all crumbly. I toasted the hazelnuts and drizzled chocolate over them——-mmmmm—-mmmmmm THANK YOU!!!
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This one is a keeper! I did coarsely chop the Hazelnuts as suggested by another review. It helps from the cookies breaking when you slice. Next time I may even add an extra dash of cinnamon. Thanks for sharing.
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My kitchen stills smells heavenly from making these! The batter seemed a bit crumbly, but it baked beautifully and taste great. I just need to brew a pot of coffee now!
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Delicious recipe. I made eight batches of this for gift baskets on Christmas. Everyone said they were yummy… I added 1/2 cup Hershey’s cinnamon chips with the hazelnuts in the food processor. They added a nice touch, but melt down enough so they’re not like candy bits. Very good!
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great with coffee, next time i might add cinnamon
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This was my first time making biscotti and it was really easy and they came out terrific. I substituted the hazelnuts for sliced almonds and substituted some of the vanilla extract with almond extract. I gave them as a christmas gift and everyone is still talking about them.
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These were great– I love the hazelnut flavor. I made these and the Chocolate Cherry Biscotti from this site and gave as Christmas gifts. They were quite easy to make and I didn’t have any problems with crumbling. I used the reynolds non-stick aluminum foil, which was useful for lifting the log to the cutting board. Next time I will substitute almond extract for 1/2 the vanilla because they were missing that almond flavor that, to me, makes biscotti biscotti. very good nonetheless!
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This was my first attempt at biscoti. I made it for gifts at Christmas. Simple recipie and everyone loved it. Will be a staple on my Holiday baking list! I buy biscoti at my favorite coffee shop all the time and this is better then any I’ve gotten there!
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I am horrible at baking, but I got this recipe perfect on the first try. I doubled the cinnamon and loved it. Thanks!!
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The biscotti was okay, not too good. But then again I have never made it before. I doubt I will make it again though.
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This biscotti was fantastic! The dough wasn’t quite as sticky as some I’ve encountered, and that made it a little easier to work with. I added three times the cinnamon that it called for and used almonds instead of hazelnuts and the end result was awesome! I made them for a class of mine and every single one disappeared right away
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This was so good and easy. I didn’t find it crumbly at all. The only thing I changed was add more cinnamon. Thanks for sharing!!
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This turned out great. It was my first time making biscotti and I burned it a little, but it was still good!
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I’ve used severeal biscotti recipes, but this one is my favorite. I use almond and vanilla extract and extra cinnamon. I also use sliced almonds since I never have hazelnuts. I wet my hands when forming the dough and I have no problems. I cut the loaves while still warm with a serrated knife, then I bake them over 10 minutes on each side until they are slightly brown. Mmmm, I can smell them already.
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I recommend you make these a day in advace, they tasted better the next day. This biscotti recipe was was to crumbly, to sweet, and it called for way to many hazelnuts. It was very hard to work with. Tasted more like a blandish sugary butter cookie than a biscotti. I will not be making this recipe again.
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Yuck, doesnt really taste like a biscotti, and the smell is the worst part of the recipe! The cinnamon and nuts just dont go, but altogher cinnamon and biscotti just dont go! YUCK! (Try the Orange Dipped Chocolate Biscotti recipe from this websight, thats goood!)
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These are very good, the recipe doesn’t call for the chocolate drizzle, but it is shown in the picture and they are a little blah without.
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This is an awesome recipe….it was the first time I made biscotti and at first I thought the loaves looked odd when they were done baking, but once cut up they were perfect! AND delicious. Definitely recommended.
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I made these biscotti’s for a trip we were going on, and they stayed fresh for the whole time we were gone (6 weeks) and they were SO easy to make…
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I’ve made five of the biscotti recipes from this site and this is the best, especially when you spread dark chocolate on the bottoms. I must admit, though, that I am a true fan of the combination of cinnamon, hazelnuts and chocolate. They are so easy to make and go very fast in my home. Thanks for sharing your recipe Kris!
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I made these without the hazelnuts, and they *still* turned out great. I made them into “mini” biscotti by making four loaves instead of two and baking them for 5 fewer minutes on the first bake.
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This recipe is definitely a keeper! Everyone at work asked for the recipe and in 2 hours, the 2 batches I made last night were gone! I did use walnuts instead of hazelnuts, and added 5 minutes to the suggested baking times. (I like my biscotti a little harder). As some people suggested, I also added 1 more teaspoon of cinnamon, which made all the difference. Thank you so much for sharing this recipe!
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My husband has made many types of biscotti’s & he’ll make this again. He wants to try making this with almonds next time.
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This recipe was yummy! It was very easy to make and tasted wonderful. I brought it to a party and everyone ate it up! I even got asked to make it for another party coming soon! ***To make the biscotti even more appealing, dip half of the biscotti in melted chocolate…it tastes great and it looks good too! Thanks Kris!
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THIS WAS EXCELLENT!! I HAD NEVER HAD BISCOTTI, BUT I LOVED THIS. IT WAS HARD TO FIND HAZELNUTS, SO I SUBSTITUTED SLICED ALMONDS, AND THEY TASTED DELICIOUS. EVERYONE GOBBLED THEM UP.
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I think that they are missing something. They were very crumbly. I couldn’t move them without one breaking after i cut them. And even after i toasted them it was the same disaster. They tasted good just bad texture.
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I love cinnamon and I like not too sweet desserts, so this definitely worked for me. I’ve made it at Christmas for the past couple of years, but it’d be great anytime. It keeps for a really long time, too, so that’s nice. Oh, almonds work just fine if that’s what you have on hand.
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After making the dough, I refrigerated it for 30 minutes – it made it easier to work with the dough. I also doubled the cinnamon (2 tsp.) amount and baked it longer – made the 10 minute part about 15 minutes. The inside seemed too soggy at 10 minutes. I also dipped them in semi-sweet chocolate on one side. If you can get hazelnuts, by all means it does have a better taste. My friend came over for coffee this morning and raved about them. Would definitely make them again.
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Delicious!! So yummy dunked in coffee or hot chocolate. I tripled the cinnamon and used walnuts I toasted 8-10 minutes in oven first.
Family likes this first attempt at Biscotti!!
Will make again! -
very nice! these are not too sweet but will benefit from a dipping of white chocolate.
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This is a good cookie, it has a nice delicate flavor, but I recommend toasting the nuts before using in the recipe they have a much more nutty taste. The next time I make this I will use mixed nuts and add nutmeg. Thanks for sharing this recipe.
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For taste, I give this 5 stars because it was really good – the cinnamon and hazelnuts combine nicely. But for presentation, maybe I’d only give 3 stars – but I think it was mostly my own fault. I don’t think I let it cool completely before I cut the loaves, so a lot of them fell apart. I’ll be making this again, but I’ll be sure to let them cool completely.
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This recipe is terrific – I have made it several times, usually at Christmas, but sometimes at other times. Friends and family alike rave over it.
The only change I made was that I used toasted pecans instead of the hazelnuts – I found it easier to slice and the flavour with the cinnamon was amazing. I have used both white chocolate and milk chocolate to garnish, and find the milk chocolate easier to work with. I just spoon over the chocolate in drizzles; this makes it easier to decorate, rather than dipping each piece by hand. -
Awesome! As others suggested, I doubled amount of cinnamon, toasted hazelnuts for 15 minutes @ 375, and dipped some of them in chocolate, but it was not necessary. A very good recipe!
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I made this recipe about 3 times and they spread out too much while baking. I think next time I will only use 1/2 cup of butter or else add another 1/2 cup of flour…otherwise the smell and taste are good also used almonds instead of hazelnuts. I still make this recipe as everyone in the family likes it alot….I use walnuts or almonds chopped. I use a little extra flour and make the biscottis wider than usual..I am saying i used 1 stick of butter only…..not the other 1/2 stick with it…..
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This recipe was great! I made these (as an anniversary gift, along with Starbucks coffee beans) for my brother and sister-in-law’s anniversary. Not only do they make the house smell delicious..they taste delicious! After smelling what was baking, my husband begged me for a slice of the biscotti…He said it was better than what they sell in coffee houses and told me buy something else for my brother, cause he wanted to eat the entire batch! Will definitely make again for gifts -especially for the coffee drinkers in the family!
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Easy and excellent. I reduce the amount of butter to 2/3 cup and added a dash each of nutmeg and ginger. Next time I will chop the hazelnuts for better presentation and double the cinnamon.
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I’d never made biscotti before–I always thought it would be too hard or complicated, but I thought I’d give this a try for my Christas gift baskets (Fireside Delights with banana bread, chai tea and hot cocoa mixes, all from allrecipes, of course)and I was amazed at how easy these were to make! Also, they make the house smell amazing and they are absolutely delicious. I melted some dark chocolate with a bit of shortening and spread it on the back of these. I hated to give these away–I can’t wait to make another batch for myself!!
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The dough tends to spread out a bit while baking so I reduced the butter to 1/2 cup and chilled the batter for about an hour. I also used pecans because I didn’t have hazelnuts. They came out great. I had to hide them from my husband because I’m giving them as gifts. Definitely a must try recipe.
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This is an excellent recipe! My first try at biscotti and it came out very well. I used many of the suggestions from other reviews: toasted the nuts (used pecans) and chopped them finer, double cinnamon, and used almond extract for half of the vanilla. Also recommend waiting until logs cool completely before slicing. I also highly recommend using Pampered Chef stoneware if at all possible. I won’t bake without it!
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It’s tough to rate this. On taste, it gets 5 stars. But on making it, and the ingredients, 3 stars. I took other reviewer’s suggestions and reduced the butter to 1/2 C. and doubled the cinnamon. I hadn’t ever worked with hazelnuts before (which, btw, are aka filberts). My books said to roast them on a cookie sheet, and then rub the skin off using a dish towel. I roasted for 20 minutes and still didn’t get any significant skin off. So, I chopped them up in my vitamix. They were fine. Although, I don’t know that they were necessarily better than using almonds or walnuts.
This was the second time I’ve made biscotti. The first time was using a cooking light recipe which I like better with regard to the butter. Obviously less of it, but I also don’t remember that the cookies spread so much in the oven. I think I’ll use that basic recipe instead, and then just add the cinnamon and nuts next time. But, they are very tasty and smell great as is.
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This biscotti I made for Christmas really wonderful! I halved the sugar, replaced hazelnut with walnut (I roast them & coarsely chopped them before adding to dough) and shaped dough to 4 logs instead of 2; baked for 25 minutes, they were smaller but taste excellent. I coated one cut face with melted choc. Everyone loves them. I will double the cinnamon when making them again.
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First time making biscotti and they came out smelling and tasting great. Dough is a bit difficult to work with as it spreads out too much maybe because of the butter. Next time I will use 1/2 cup. The chopped and toasted hazelnuts gave it an excellent flavour. But even after baking the second time they were a bit soggy so had to bake them for an additional 10 mts. Will definitely be making more of these.Thanku for a great recipe Kris !!
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This is the BEST recipe. Everyone I made this for has raved about it. We dunk the pieces in hot cocoa. They are better drizzled with WHITE chocolate (it complements the cinnamon), and I coarsley chop the hazelnuts before mixing them in. Otherwise, I follow the recipe exactly. I didn’t have any trouble with the dough nor did it spread when baking. It is important to cream the butter and sugar until the mixture is very fluffy.
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I didn’t have enough hazelnuts, so only used 1/2 cup, and I substituted apple sauce for half of the butter to make it more healthy, but they still turned out really good. But I think they’d definitely be better with more hazelnuts, so don’t cut down on them! The nuts really give this a delicious flavor.
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My daughter was baking again and made these. They are delicious. They are perfect with coffee or tea. They are delicious alone. The have a wonderful flavor.
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This is an awesome biscotti!
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Used a 1/4 c of amaretto (extra flour to compensate) and 1 1/4 c hazelnuts in hopes of intensifying the nut flavor, didn’t work. Still this biscotti has an excellent flavor. I did double the cinnamon as suggested. Next time I will grind extra hazelnuts to a paste and add it to my dough. I also think adding mini chocolate chips would enhance this already good recipe.
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I doubled the amount of cinnamon but still couldn’t quite taste its flavor. The hazelnuts came out of the loaf while I was cutting it. Definitely crush them if to make this again.
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This was my first attempt at making biscotti. I have been looking at different things to put in the tins I give out at Christmas time. I bought a bag of chopped filberts to use in this recipe. At first the dough seemed really dry and crumbly, but it came together in the end. I didn’t have any cinnamon on hand so I substituted pumpkin pie spice instead. My family loved them and I brought some in for coworkers to try this morning. So far, nothing but rave reviews. I think for the Christmas ones, I will drizzle them with chocolate or dip one end (1/2 cookie) in chocolate.
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The good reviews that had been posted made me try cooking biscotti but,the picture made me try it right away.It was easier than I thought it would be for the first time making biscotti.They do taste wonderful coffe .I should have made it sooner and I would have gotten more good comments on my thanksgiving dinner.That would have been a great dessert but,hopefully christmas.
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My favorite biscotti recipe! I make these every year for Christmas, and they’re always a huge hit! I’ve shared this recipe over and over. Yummy!
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I tasted this as I was making it because I wasn’t sure if there was enough cinnamon. It was very good but I decided to put an egg wash on top and sprinkle cinnamon sugar on it. They came out great. I will definately make them again and again.
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I always though biscotti was a difficult thing to make. This recipe is so simple and tastes great! For an added touch, I drizzled white and dark chocolate on the top of the biscotti after it had been toasted and cooled. This makes a perfect gift, especially wrapped up with a small package of coffee.
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I would reccomend you use three eggs instead of two. The finished cookie is a bit dry and tends to crumble really easily.
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This is my 1st try to making biscotti. Easy & Excellent!
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