Almond or hazelnut cinnamon biscuits

Published on 20 December 2019

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Very easy, quick biscuits with oil instead of butter. Vary with hazelnuts, almonds, walnuts, pistachios, peanuts or chocolate chips. Keep many days in a tin or food bags. Crumbly and tasty for breakfast or snacks; replace cinnamon with ginger or other spices if liked.

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Ingredients

INGREDIENTS

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Method

Introductory photographs from the original

0 steps completed out of 15

1.Step 1 of 15
I process almonds, or replace with equal weight of hazelnuts or other nuts.
2.Step 2 of 15
I mix egg and sugar in a bowl.
3.Step 3 of 15
I whisk by hand and add oil.
4.Step 4 of 15
I add chopped almonds.
5.Step 5 of 15
I mix and add cinnamon.
6.Step 6 of 15
I stir with a spoon.
7.Step 7 of 15
I sift flour and baking powder into dough.
8.Step 8 of 15
The dough is workable and sticky.
9.Step 9 of 15
I roll balls of 20 grams between my hands.
10.Step 10 of 15
I space on a parchment-lined tray as they grow.
11.Step 11 of 15
I gently press an almond on each.
12.Step 12 of 15
Do the same with hazelnuts if using.
13.Step 13 of 15
I bake at 180°C for 15 minutes until lightly golden and dust with icing sugar.
14.Step 14 of 15
I cool.
15.Step 15 of 15
I store in a tin.

Original source: https://incucinaconlilly.com/2019/12/20/biscotti-alle-mandorle-o-nocciole-con-cannella/

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