Cinnamon and Hazelnut BiscottiCourse: DessertCuisine: ItalianDifficulty: Easy
I have made these a few times and they are so easy and so delicious. They are light and not overly sweet but just a perfect texture and flavor. These go perfectly with an afternoon espresso or cup of tea or with a bowl of ice cream. The flu went through our house and these biscotti saved the day. They were the only thing we could all keep down. I do make this recipe a lot and have changed the cooking time a bit. The original recipe calls for 20 minutes then remove slice and place back in for 5 minutes but I have made lots of biscotti in my time and found these needed at least 10 minutes. I gage it thought as you want them to dry out but not burn. In my ranch oven they take longer but I am also at a high altitude. Enjoy. These cookies are perfection.
1 1/4 cups sugar
1/2 cup olive oil
Zest of 1 lemon
3 3/4 cups flour
1 teaspoon baking powder
Pinch of salt
2 teaspoons unsweetened cocoa powder
4 teaspoons cinnamon
7 oz whole peeled hazelnuts or almonds, roughly chopped in half
- Preheat oven to 350. Line two baking sheets with parchment paper.
- Beat together eggs and sugar. Add oil in a slow stream and blend until creamy. Add the lemon zest and dry ingredients, except nuts, and combine until the dough forms. If the dough is sticks, add a bit more flour. Add the nuts at the end. You should have a soft dough.
- With your hands on a lightly floured surface, divide the dough into 4 portions and roll out or using floured hand, place two logs on each sheet, spaced out. Each log should be about 1 inch thick and about 1 1/2 to 2 inches wide.
- Bake for 20 minutes. They should look cooked and dry, and maybe a slight crack along the top but not browned.
- Remove from oven and let cool a few minutes. Using a very sharp knife thinly slice each log into 1/2 inch biscotti. Lay each biscotti down so they lay flat. Return biscotti to oven and after 5 minutes, check on them and they may require an additional 5 minutes for the right biscotti texture.
- Allow to cool on pan and once completely cool, store for up to 2 weeks in an airtight container in a cool spot.