Cinnamon Nut Biscotti

"My mom was a terrific cook but didn't bake much because we always got our desserts at a local Italian pastry shop," says Rita Cookson, pastry chef of Picnic in Fair Lawn. "Biscotti are one of the few things she made at home and I've always loved them."

"These cookies are terrific at the end of a meal when you just want a little something sweet with your cup of coffee," Cookson adds. "The recipe can be easily varied by using your favorite nuts, adding orange zest, chopped dried fruit or chopped chocolate."

Makes: 30 biscotti


• 3/4 cup butter
• Softened 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
• 1 cup hazelnuts, almonds, or other nuts lightly toasted


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. With floured hands, 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.

Read more Eat & Drink articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required not shown
Required not shown