Ooooo…I love me some blustery days.
The wind is raging, the leaves are swirling and the helicopters (samara fruit from maple trees!) don’t know whether to go up or down, so instead they never make it to their real destination, but instead just drift along wildly and recklessly until they rest on something. Landing listlessly on the top of the hot tub from the looks of it.
For once I was ahead of the curve. I could feel the storm’s rage and unplugged my computer literally just 5 minutes before the power chirped and went out. Smart, yes!
The first of the year fire is on, the flames are burning brightly with colors and warmth and I’m loving all things fall. If I could bake or cook, I would. Thank goodness I got it all done before 10 a.m. this morning or I might not have a recipe to share with you all!
Cinnamon Pecan & Hazelnut Biscotti seemed so perfect for this cold, blustery day. While you’re deciding if you’ll make this, I want you to close your eyes and imagine yourself curling up under a cozy, warm winter blanket with a cup of hot coffee, tea or hot chocolate, reading a good book by the fire while munching on dunkable biscotti!
If you’re looking for me, that’s definitely where you’ll find me.
Cinnamon Pecan & Hazelnut Biscotti
- 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
- 1/2 cup chopped pecans
- 1/2 cup chopped hazelnuts
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir together the flour, cinnamon, baking powder, and salt and mix into the egg mixture. Fold in the pecans and hazelnuts.
- Shape dough into two equal logs approximately 12 inches long. Place the logs on the baking sheet, and flatten out to about 1/2 inch thickness.
- Bake for 25-30 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 (placed on their side!) to the baking sheet.
- Bake for an additional 5 minutes. Turn slices over (to the other side!) and bake the opposite side for an additional 5 minutes.
- Cool completely, and store in an airtight container at room temperature.
Adapted from All Recipes @ Cinnamon Hazelnut Biscotti.