Christmas Biscotti
Making these cinnamon scented biscotti will make your kitchen smell like Christmas. They are dry and crunchy and a perfect homemade gift.
Ingredients
- 1 cup shelled hazelnuts
- 1 cup slivered almonds
- 1/2 cup walnut pieces
- 1 stick unsalted butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Optional Grated zest one large orange
Directions
- Preheat oven to 350F
- Place all the nuts on a sheet pan toast them until fragrant about 5 minutes; watch so they do not burn. Transfer them to a bowl and allow to cool. Coarsely chop the nuts. Set aside.
- In a large bowl, beat the butter and sugar until creamy; beat in eggs one at a time until batter is well combined. Stir in vanilla.
- On a sheet of wax paper sift the flour, salt, cinnamon and baking powder together; add to egg batter along with nuts and stir with a wooden spoon to combine ingredients into a dough. Wrap and refrigerate for 30 minutes.
- When ready to bake, divide the dough in half and roll each on a floured surface to create two logs about 12 to 14 inches long.
- Place on parchment lined baking sheets and pat the top of each log down slightly.
- Bake for 15 to 20 minutes or until they are firm to the touch.
- Remove from oven and let cool 20 minutes
- Cut each log diagonally into 1-inch slices and return them to the baking sheets.
- Bake 5 to 8 minutes longer or until they are starting to brown on the edges. Remove from oven and transfer to cooling racks.
- Can be frozen up to 3 months
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