Cinnamon Hazelnut Biscotti

Cinnamon Hazelnut Biscotti

333 Reviews 35 Pics
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 35 m
Recipe by  Kris

“These are delicious with coffee and they smell wonderful!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 30 cookies



  1. Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
  2. 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.
  3. Bake for about 30 minutes in preheated oven, or until edges are golden and the 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.
  4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Share It

Reviews (333)

Rate This Recipe


The skin of the hazelnut is quite bitter. To remove it easily, in a large saucepan, bring 3 cups of water to a boil. Add 4 tablespoons of baking soda and 1 cup of hazelnuts and boil nuts for about 3 minutes. Test a nut under cool running water. If the skin doesn't slip off easily, boil nuts another minute or two. After peeling, nuts should be crisped and lightly browned in a 350 degree oven for about 20 minutes.



This is the BEST recipe. Everyone I made this for has raved about it. We dunk the pieces in hot cocoa. They are better drizzled with WHITE chocolate (it complements the cinnamon), and I coarsley chop the hazelnuts before mixing them in. Otherwise, I follow the recipe exactly. I didn't have any trouble with the dough nor did it spread when baking. It is important to cream the butter and sugar until the mixture is very fluffy.



I've tried many different biscotti recipes, but this one is my favorite. I like to experiment with different fillings.. once I added 3/4c chopped dried cranberries and 1/3c almonds and substituted vanilla extract for almond extract and drizzled with white chocolate cinnamon mix and it was DELICIOUS. Another favorite altercation is to add one chopped and frozen large candy bar (I use a local organic hazelnut milk chocolate bar... symphony bars work as well) and add crushed bits to mix before baking. They seem to melt instantly when dipped into hot coffee. Another idea is 3/4c shredded coconut and 1/4c white chocolate bits. After they have cooled dip them into white chocolate and sprinkle with coconut ! Soooo very good and sooo easy to make. My boyfriend hates crunchy biscotti, but absolutely loves this recipe.. And my mother loves hard crunchy biscotti and just raves about how good of a recipe this is. I brought a double batch of candy bar biscotti to work and they didn't even last 2 days before they were completely devoured by co-workers !! For christmas, I am adding nutmeg, cinnamon, peppermint extract and crunched ghiradelli peppermint chocolates to the mix. Topping with white chocolate and peppermint sprinkles :) This recipe is THE best and originality makes it even better !

More Reviews

Similar Recipes

Brownie Biscotti

Brownie Biscotti

Cinnamon Sugar Biscotti

Cinnamon Sugar Biscotti

Italian Biscotti

Italian Biscotti

Anise Biscotti

Anise Biscotti

Cinnamon Sugar Cookies

Cinnamon Sugar Cookies

Candied Fruit Biscotti

Candied Fruit Biscotti


Amount Per Serving (30 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 89 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Anise Biscotti


next recipe:

Cinnamon Sugar Cookies