This week I am trying to find the perfect cookie swap recipe. I’m hosting my third annual cookie swap – I can’t believe I’ve been in California for three years! One of my favorite cookies to make (and eat) are biscotti. I love enjoying them with a cup of coffee while bundling up with a good book. These cinnamon hazelnut biscotti are a definite contender for the swap.
Thanksgiving was a blast. I think I ate turkey four days in a row. While down in Monterey, we celebrated Chris’ birthday. Maegen and Ryan took us on a bar crawl in downtown Monterey. Our last stop was at 1833, a cozy restaurant serving modern comfort food. We ordered the bacon cheddar biscuits, bone marrow, mushroom pizza and Brussels sprouts. All were amazing! Though my absolute favorite were the Brussels sprouts. It was roasted with orange butter, topped with chopped pecans, and sprinkled with pink peppercorn. Chris and Ryan ordered absinthe, Russian style, so there was a little table fire action.
|Thanksgiving day // Chris’ birthday cake from Parker Lusseau // absinthe at 1833 // Chris’ second birthday cake made by Lorie!|
When we got back to the city, we headed to our friend’s place for a late dinner and another birthday celebration. It was a fun way to start off the holiday season. There are many more parties and festivities already on the calendar. And with all this comes holiday baking of course! Starting with these lovely biscotti – made with ground up hazelnuts, cinnamon, and chocolate. I dipped some in chocolate but that is totally optional. These would make great gifts too if anyone is looking for baked goods to give away.
Oh, and in case anyone is wondering, JTT does make it home 😉
Cinnamon Hazelnut Biscotti
Makes about 2-3 dozen, depending on size
Recipe adapted from America’s Test Kitchen
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon cinnamon
- 4 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cups finely chopped hazelnuts (with a food processor)
*Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl.
*In a large bowl, beat the butter and sugar together until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, then the vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
*Slowly mix in the flour mixture until combined, about 30 seconds. Mix in the hazelnuts until just incorporated.
*Press the dough into two 13 by 2-inch loaves on the prepared baking sheet, spaced about 3 inches apart. Bake the loaves until golden and just beginning to crack on top, about 35 minutes, rotating the baking sheets halfway through baking.
*Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325 degrees F.
*Transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2 inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through baking. Transfer the biscotti to a wire rack and let cool completely before serving, about 1 hour.