Cinnamon Biscotti

2018-01-29

Photos

Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti Cinnamon Biscotti

Recipe

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.)

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Nutritional Info

This information is per serving.

  • Protein

    2
  • Fat Total

    6
  • Calories

    389
  • Sodium

    664