Plus my awesome friend Teco is leaving Berlin and going back to Brazil – literally SAD times. Such sad times. He gives amazingly long hilarious speeches with very little actual message – politician worthy! So the weekend was spent drinking, eating, being tipsy, being full – and starting again every few hours. Was fab – but as you can imagine, I am worse for wear. So the biscottis helped. I woke up at about 4am – and ate some more of them… and went back to bed. Am I the only weirdo who gets up in the middle of the night and feels hungry? – not so much hungry as – “tasty”.
Biscotti are really easy but take a while because they are double baked. You can add fruits, nuts as you wish. With the nuts I would recommend you roast them first and with fruit I would recommend that they are dried. Also, when you roast the hazelnuts, I find the best way to get the skin off is to let the hazelnuts cool, then place a couple between your hands and rub. It may not get all the skin off but its quicker than doing it for each individual hazelnut.
Enjoy with a lovely cup of coffee, just like the italians! 
Hazelnut, Cinnamon and Chocolate Biscotti
- Total Time: 60 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Crisp, twice-baked biscotti bursting with hazelnut and cinnamon flavor. Perfect with coffee or dessert wine.
Ingredients
- 6 oz (180 g) Hazelnuts
- 2 tbsp water
- 4 oz (110 g) butter
- 3 eggs
- 7 oz (200 g) caster sugar
- 1 lbs (630 g) plain flour
- 3 tbsp cinnamon powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 oz (100 g) cooking chocolate
Instructions
- Preheat oven to 356°F (180°C).
- Roast the hazelnuts in the oven for about 10 minutes and allow to cool.
- Mix the butter until fluffy, then add eggs, sugar, and water until thoroughly mixed and creamy.
- Add the flour, baking powder, cinnamon, and salt. Mix until a dough forms; then add the hazelnuts and mix until evenly dispersed.
- On a greased baking tray, divide the dough in two and roll each into logs no higher than 2 cm. Press down to widen as desired.
- Bake in the preheated oven for 30 minutes, until golden brown, and let cool for 5 minutes.
- Place the logs on a chopping board and diagonally slice each into 2cm-thick pieces.
- Place the pieces back on the tray and bake for 5 minutes, or until golden. Turn and bake for another 5 minutes.
- Melt some cooking chocolate in a bowl set over a pot of boiling water.
- Once the biscotti have cooled, decorate with the melted chocolate as desired.
Notes
- To prevent the biscotti from becoming too hard, ensure your oven temperature is accurate and don’t overbake.
- For a richer flavor, toast the hazelnuts in a dry pan on the stovetop before adding them to the dough.
- Store biscotti in an airtight container at room temperature for up to two weeks; they’ll stay crisp longer if stored in a cool, dry place.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
Why does biscotti need to be baked twice?
The first bake sets the log, and the second bake after slicing drives out moisture to create the signature dry, crunchy texture. Skipping the second bake leaves the interior soft rather than crisp.
Can I swap the hazelnuts for another nut?
Almonds are the most common substitute and hold up well through both bakes. Walnuts or pecans work too, though they have a slightly softer texture after baking.
How thin should I slice the biscotti log before the second bake?
Aim for slices about 1 cm thick. Thinner slices crisp up faster and can burn, while thicker slices may stay chewy in the center after the second bake.
