Cinnamon Hazelnut Biscotti

The biscotti was great. I did not change the recipe. I chopped the hazelnuts and put them in the mixture. No extra nuts on top. Everyone loved them. I’m making them again tonight.

I make this all the time; it is super easy and fast to put together. Often I’ll use lightly chopped pecans instead of hazelnuts, and I add 1/3 cup of mini semi-sweet morsels to the batter. Once the biscotti are cut and cooled, I’ll melt some more chocolate and spread across the bottom of each, setting sideways on wax paper until the chocolate hardens. I usually just melt the remainder of the morsels, though you could use chopped up 8 oz bar of chocolate of your choice, and either melt in a double boiler or melt in the microwave at 30 seconds to start, followed by 15 second increments.

It sounds yummy. To make biscotti sounds difficult.. but isn’t. Try and enjoy, you will be hooked.

I enjoy the results. For me, the flavourings are kinda subtle and this cookie tastes pretty much like the basic biscotti dough with hardly distinguishable notes of cinnamon and hazelnut, which is not a problem in my book. I’m sure these would me for some excellent gift!

I added chocolate to the top. I think it would be really important to get hazelnut pieces instead of wholes because a huge portion of them fell out when I cut it.

Great recipe! I toasted the hazelnuts and crushed them with a mortar and pestle before adding them to the batter. I reserved some to sprinkle on them afterwards too.

Whoa. So good and easy throw together. Planning on making these again and again! Hello morning cup of coffee !

Amending my review to say they are just fine, I wouldn’t change anything though I did dip the bottoms in chocolate and add extra hazelnuts. Previous biscotti that rised higher had more baking powder than usual recipes, so I was comparing unfairly.

Maybe I needed to take the advice and add chocolate because I felt as though the taste was good, but not outstanding. The texture was perfect though! Maybe if I tried again with dried cherries or cranberries or maybe some zest…

Very good recipe, but next time I will double the cinnamon; could hardly taste it.

Fantastic exactly as written! Absolutely my go to recipe for biscottis now. Made several times now and swapped with macadamia nuts and walnuts. Equally good!

First time Imade them, loved by all. Need to make them again.

I made with nutria shortening. Added spices along with the cinnamon, 1/4 teaspoon of good. Next I will try this again with gf flour.

Made this a zillion times. I just made a gingerbread biscotti and it only asked for 1/3 cup butter, so I did the same for this recipe. I wanted it more dry/crunchy. Also I use almonds instead cause they are cheaper

This recipe has become our family’s favorite biscotti.

This recipe was nice and easy to make. I made a double batch but I don’t recommend doing that. My KitchenAid artisan mixer could not handle that much dough at once. My mixing bowl detached from the base several times. But if you’re just making one batch I’m sure my mixer would handle that easily. I measured out the amount of hazelnuts as instructed, then I chop them up into smaller pieces. I did not bother removing the scans from the hazelnuts. After it was done I didn’t notice any bitterness from the peel. I accidentally missed adding the salt but other than that I followed the directions and ingredients exactly. Did the Scotty ended up being nice and crispy but not to dance with just enough flavour but I didn’t regret not cutting it in chocolate. This is a great recipe and I will definitely make it again.

I roast and chop the hazelnuts first. Instead of baking for 30 minutes, followed by another 10 minutes at 350 degrees, I bake them for 20 minutes at 350 degrees, then turn the temp down to 325 degrees an bake another 10-15 minutes. The texture is perfect for dipping in hot coffee and doesn’t fall apart as easily as store bought brands.

I roast and chop the hazelnuts first. Instead of baking for 30 minutes, followed by another 10 minutes at 350 degrees, I bake them for 20 minutes at 350 degrees, then turn the temp down to 325 degrees an bake another 10-15 minutes. The texture is perfect for dipping in hot coffee and doesn’t fall apart as easily as store bought brands.

I always make biscotti for Christmas, and wanted to try a new recipe. I was quite happy with the way this turned out, and will keep the recipe to use again. The texture was perfect. The hazelnuts probably needed to be chopped a bit. The flavor is very subtle, which isn’t necessarily a bad thing, but could maybe use a boost with something like chocolate.

I made these but I didn`t have hazelnuts so i substituted almonds – they still tasted delicious, but looked very white. If I made them again I would add some chocolate drizzle, or some kind of colour to them to make them look a bit more appetizing. I also added additional cinnamon (1/2 tsp more), as I felt the recipe could use a bit more. All in all, tasted great.

Made them last year for Christmas and they where a big hit. Making them again. Thanks for the recipe.