While at the Cookie Baking Class at The Farm we made a Spiced Biscotti cookie recipe and it was my favorites of the day! Biscottis are one of my all time favorites. Last weekend I decided I wanted to make a batch so I could enjoy them with my morning coffee during the awful snow storm that hit us. But I didn’t have all of the ingredients to make the spiced ones so I found this delicious recipe for Cinnamon Hazelnut Biscotti cookies.
When we made the Spiced Biscotti cookies we dipped them in white chocolate and then dipped the chocolate in toasted almonds. The Cinnamon Hazelnut Biscotti cookies are a little sweeter than the Spiced ones, which means you do not have to do the same thing with chocolate and Hazelnuts on the ones I made last weekend. I thought they were delicious and sweet as they were. But if you want to, you can still dip them in chocolate because I ended up doing it anyway and we don’t judge.
- 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. Preheat oven to 350 degrees and line baking pan with parchment paper.
- 2. 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.
- 3. 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.
- 4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup sugar
- 2 large eggs plus 2 yolks
- 1/2 teaspoon vanilla extract
- 1. Adjust oven rack to middle position and heat to 350 degrees. Whisk or sift flour, baking powder, baking soda, salt and spices together in a medium bowl; set aside.
- 2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in vanilla. Sprinkle dry ingredients over egg mixture, then fold in until dough is just combined.
- 3. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13 x 2 inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to make it smooth. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
- 4. Cool the loaves for 10 minutes; lower over temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with serrated knife. Lay the slices flat on the cookie sheet and return to the oven. Baking, turning over each cookie halfway through baking until crisp and golden brown on both sides, about 15 minutes.
- I wish I knew the book this recipe came from but sadly, I don't.
- Optional: Melt white chocolate and dip half of the cookie into it. Set it onto a sheet of parchment paper. Can also dip it into toasted almonds.
