Cinnamon Hazelnut Biscotti So Tasty

Saturday, July 21, 2018

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Cinnamon Hazelnut Biscotti

"These are delicious with espresso and that they smell incredible!"

Ingredients :

3/four cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-cause flour
1 teaspoon ground cinnamon
three/four teaspoon baking powder
half teaspoon salt
1 cup hazelnuts

Instructions :

Prep : 25M	Cook : 30M	Ready in : 1H35M

Preheat oven to 350 degrees F(175 stages C). Grease a cookie sheet or line with parchment paper.
In a medium bowl, cream together butter and sugar till light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir inside the hazelnuts. Shape dough into two identical logs about 12 inches long. Place logs on baking sheet, and flatten out to approximately half of inch thickness.
Bake for approximately half-hour in preheated oven, or until edges are golden and the center is corporation. Remove from oven to cool on the pans. When loaves are cool sufficient to deal with, use a serrated knife to slice the loaves diagonally into half of inch thick slices. Return the slices to the baking sheet.
Bake for a further 10 mins, turning over once. Cool completely, and shop in an airtight container at room temperature.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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