Cinnamon Nut Biscotti Recipes

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CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Provided by SARA LEE

Categories     World Cuisine Recipes     European     Italian

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g

CINNAMON HAZELNUT BISCOTTI



Cinnamon Hazelnut Biscotti image

These are delicious with coffee and they smell wonderful!

Provided by Kris

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 30

Number Of Ingredients 9

¾ cup butter
1 cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon salt
1 cup hazelnuts

Steps:

  • Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
  • 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.
  • 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.
  • Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g

CINNAMON BISCOTTI WITH PISTACHIOS



Cinnamon Biscotti with Pistachios image

Delicious cinnamon biscotti that go great with coffee or tea. Cinnamon chips (found next to chocolate chips) give it an extra burst of cinnamon. Co-workers request that I make these regularly and bring to work for the morning coffee break.

Provided by MaryK

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup butter at room temperature
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup cinnamon baking chips
1 cup shelled pistachio nuts
1 egg white, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  • In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
  • Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
  • Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
  • Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
  • Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 16.9 g, Cholesterol 17.4 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 106.2 mg, Sugar 10.1 g

CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

Make and share this Cinnamon Sugar Biscotti recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h20m

Yield 40 biscotti

Number Of Ingredients 10

2 cups all-purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar, plus
3 tablespoons sugar
6 tablespoons unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325*F.
  • Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
  • Beat 1 cup sugar and butter in a large bowl until fluffy.
  • Add 1 egg; beat well.
  • Add egg yolk; beat well.
  • Mix in vanilla, then dry ingredients.
  • Transfer dough to work surface and divide in half.
  • Shape each half into 9-inch long, 1 1/2 inch wide log.
  • Transfer logs to prepared baking sheets that you have lined with parchment paper.
  • Beat remaining egg in small bowl.
  • Brush logs with egg.
  • Bake until golden and firm to touch (dough will spread) about 50 minutes.
  • Cool on sheets.
  • Maintain oven temperature.
  • Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
  • Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
  • Place biscotti, cut side down, on baking sheets.
  • Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
  • Bake until pale golden, about 20 minutes.
  • Store airtight at room temperature.

Nutrition Facts : Calories 66.7, Fat 2.1, SaturatedFat 1.2, Cholesterol 18.5, Sodium 27.8, Carbohydrate 10.9, Fiber 0.3, Sugar 6, Protein 1.1

CINNAMON-SUGAR BISCOTTI



Cinnamon-Sugar Biscotti image

Categories     Cookies     Dessert     Bake     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 40

Number Of Ingredients 9

2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
  • Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
  • Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

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