Nothing says Italy like biscotti. These long, oval, crunchy, flavoured biscuits can be enjoyed with a cup of coffee, tea, or on their own. Biscotti, also known as cantuccini are twice baked biscuits that originated in the Italian city of Prato.
To make the cinnamon hazelnut biscotti take 3/4 cup butter, 1 cup white sugar, 2 eggs, 1 1/2 teaspoons vanilla extract, 2 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup hazelnuts.
Preheat an oven to 350 degrees F and grease a cookie sheet. In a bowl, cream the butter and sugar until they are light and fluffy and beat in the eggs and vanilla. Sift in flour cinnamon, baking powder, and salt and mix it into the egg mixture. Add the hazelnuts.
Next shape the dough into logs and place on the baking sheet and flatten to about a ½ inch. Bake for 30 minutes until the edges are brown and the centre is firm. Remove from the oven and when cool enough to handle, slice into long ovals. Return to the oven and bake for 10 more minutes. Allow to cool and store in an airtight container.