Cinnamon Hazelnut Biscotti

Preheat oven to 180 C / Gas mark 4. Grease a baking tray or line with parchment.

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 a foot (30cm) long. Place logs on baking tray, and flatten out to about 1/2 inch thickness.

Bake for about 30 minutes in preheated oven, or until edges are golden and the centre is firm. Remove from oven to cool on the trays. 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 tray.

Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.