Cinnamon Hazelnut Biscotti

“Today is made of yesterday, each time I steal toward rites I do not know, waiting for the lost ingredient, as if salt or money or even lust would keep us calm and prove us whole at last.” – Anne Sexton, from ‘The Lost Ingredient.’

It’s late morning, early spring. There’s warmth on everything. Last night I made biscotti from a recipe a friend sent me from Allrecipes! Despite my effort to eat more wholesome foods, I couldn’t resist. These are good for the soul. And taste delish with my coffee! 

Cinnamon Hazelnut Biscotti

NOTES

• Prep time: 25 minutes.
• Cook time: Approx. 40 minutes
• Makes 30 cookies 
• Tip: Bake the raw hazelnuts for 10 minutes at 350 prior to mixing into the dough

RECIPE

• 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 cup raw hazelnuts (I got mine from Trader Joe’s)

DIRECTIONS

• Prep: Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper
• Mix: 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. 
• First Bake: Bake for about 30 minutes in preheated oven or until the edges are golden and 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. 
• Second Bake: Bake for an additional 10 minutes, turning over once. Cool completely and store in an airtight container at room temperature. 

Enjoy with your morning coffee or as a snack!