意大利的脆餅雖然較硬，但它勝在夠香又有質感，用來配合咖啡或熱朱古力真的不錯。這是我第一次弄這個意大利脆餅（不太確實這個中文翻繹有沒有錯，總言之就是biscotti了）， 實在太喜歡了，比起以前在街上買的還要鬆脆，一點也不硬。
材料簡單，製作容易，一邊焗一邊看書，那種香味留在屋內好像置身於一間小型的咖啡店！
材料：
牛油 ¾ 杯
糖 1杯
蛋 2隻
香草精 1 ½ 茶匙
麵粉 2 ½ 杯
肉桂粉 1 茶匙
發粉 ¾ 茶匙
鹽 ½ 茶匙
榛子（碎）1杯 （合桃也很可口！）
做法：
1.Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
2.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 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3.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.
4.Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
食譜來源：
http://cookie.allrecipes.com/az/CinnamonHazelnutBiscotti.asp
