Cinnamon Hazelnut Biscotti

These Cinnamon Hazelnut Biscotti are the kind of cookie I’m always happy to have tucked into the pantry. They’re crisp and golden with a rich, buttery crumb, plenty of toasted hazelnut crunch, and a cozy cinnamon aroma that makes the whole kitchen smell wonderful. Vanilla rounds everything out without competing with the nuts, giving these biscotti that classic coffee-shop flavor at home.

The twice-baked method gives biscotti their signature dry, crunchy texture, making them perfect for dunking into hot coffee, cappuccino, tea, or even a mug of cocoa. I especially like that one batch makes about 30 cookies; there’s plenty for the family with enough left to tuck into a cookie tin for later. Once completely cooled, they keep beautifully in an airtight container.

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Ingredients

¾ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1½ tsp vanilla extract

2½ cups all-purpose flour

1 tsp ground cinnamon

¾ tsp baking powder

½ tsp salt

1 cup hazelnuts, roughly chopped

Instructions

1. Prepare the oven. Preheat the oven to 175°C / 350°F. Line a large baking sheet with parchment paper.
2. Cream the butter and sugar. Beat the softened butter and granulated sugar together in a large bowl until pale, light, and fluffy.
3. Add the wet ingredients. Beat in the eggs one at a time, then mix in the vanilla until smooth.
4. Combine the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
5. Make the dough. Gradually stir the dry mixture into the butter mixture just until a thick dough forms. Fold in the hazelnuts until evenly distributed.
6. Shape the logs. Divide the dough in half. Shape each portion into a log about 12 inches long on the prepared baking sheet, then gently flatten each to approximately ½ inch thick.
7. First bake. Bake at 175°C / 350°F for about 30 minutes, until the edges are lightly golden and the centers feel firm. Let the logs cool on the baking sheet until comfortable to handle.
8. Slice. Using a sharp serrated knife, cut each log diagonally into ½-inch-thick cookies. A gentle sawing motion helps prevent crumbling.
9. Second bake. Arrange the slices cut-side down on the baking sheet. Bake at 175°C / 350°F for about 10 minutes, turning each biscotti over halfway through.
10. Cool completely. Transfer the biscotti to a wire rack. They will become noticeably crisper as they cool. Store completely cooled cookies in an airtight container at room temperature.

Cooking Notes

For deeper hazelnut flavor, toast the nuts briefly before adding them to the dough, then let them cool completely.

Don’t slice the baked logs while they are piping hot; they can crumble. At the same time, avoid letting them become completely cold and hard before slicing.

A serrated bread knife and gentle sawing motion produce the cleanest slices.

For extra-crisp biscotti, extend the second bake by a few minutes, watching carefully to prevent excessive browning.

Unsalted butter gives you the most control over seasoning. If using salted butter, consider reducing the added salt slightly.

Nutrition

Yields: 30 servings; 1 biscotti per serving

The finished batch is approximately 2 lb after baking, with moisture loss during the two baking stages. Because biscotti are small, calorie-dense cookies rather than a plated dessert, one cookie is an appropriate standard serving.

Estimated Nutrition per Serving

Calories: 138 kcal
Fat: 8.0 g
Carb: 16.0 g
Protein: 2.0 g

These values closely align with the nutrition information supplied with the collected recipe; exact values will vary with butter, hazelnut size, flour measurement, and the final number and thickness of slices.

Recipe Science

Biscotti develop their characteristic texture through two separate baking stages. The first bake sets the butter-, egg-, and flour-based dough into firm loaves while developing structure and browning. Hazelnuts contribute fat, flavor, and contrasting crunch, while cinnamon and vanilla provide aromatic flavor without adding significant moisture.

During the second bake, the exposed surfaces of the sliced cookies allow additional moisture to escape. This dehydration is what changes a relatively tender baked loaf into a dry, crisp biscotti capable of holding up when dipped into coffee. The relatively modest amount of baking powder provides some lift without creating a soft, cake-like cookie.

Dietary Notes & Health Alerts: At approximately 138 calories per cookie, a single biscotti is a moderate dessert portion. Based on the supplied nutrition data, sodium is about 89 mg per serving and does not approach the FDA’s 20% Daily Value threshold. Saturated fat is approximately 3 g, or 15% of the 20 g Daily Value, so it also falls below the “High” threshold. The supplied recipe lists total sugar rather than added sugar, so an exact added-sugar Daily Value comparison cannot be established from the source data alone.

Why You’ll Love This Recipe

• Made for Coffee: The crisp, sturdy cookie softens beautifully when dipped into hot coffee or espresso.
• Warm, Nutty Flavor: Cinnamon, vanilla, butter, and hazelnuts make a simple but wonderfully aromatic combination.
• Great Pantry Cookie: The low-moisture, twice-baked texture makes biscotti especially suitable for storing.
• Generous Batch: One recipe produces approximately 30 cookies, making it useful for entertaining, gifting, or meal-prep-style baking.
• Beginner-Friendly: The dough uses familiar baking ingredients, and the twice-baked technique is straightforward once you know when to slice the logs.

FAQ

• Can I toast the hazelnuts first? Yes. Toasting intensifies their nutty flavor. Cool them completely before folding them into the dough.
• Why did my biscotti crumble when I sliced them? The logs may have been too hot, or the knife may have pressed straight down instead of sawing. Allow a short cooling period and use a sharp serrated knife.
• Can I make softer biscotti? Yes. Shorten the second bake slightly. Keep in mind that the cookies will continue to firm and crisp as they cool.
• Can I make them ahead? Absolutely. Cool the biscotti completely before storing them in an airtight container at room temperature to preserve their crisp texture.
• What can I substitute for hazelnuts? Almonds or pecans are good alternatives. The flavor will change, but the basic baking method remains the same.

Conclusion

There’s something especially comforting about keeping a batch of homemade cinnamon biscotti ready for the morning coffee pot. Don’t worry about making every slice identical; homemade baking is a journey, and those little variations are part of making a collected recipe your own.

Would you dip yours in coffee, hot chocolate, or tea? I’d love to know your favorite pairing.

Happy baking, and enjoy every crunchy bite!