Hazelnut Espresso Biscotti are a delightful combination of crunchy texture and bold flavors. Perfect for dipping into coffee or enjoying on their own, these biscotti feature the rich taste of espresso and the nutty sweetness of hazelnuts.
Why You’ll Love This Recipe
- Bold Flavor: The espresso and hazelnuts create a deliciously complex and rich flavor.
- Perfect for Dipping: These biscotti are ideal for dunking in coffee or tea.
- Crispy Texture: The twice-baked method gives these biscotti their signature crunch.
Ingredients
- For the Biscotti:
- 1 cup whole hazelnuts, toasted and roughly chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 2 tablespoons instant espresso powder (or finely ground espresso beans)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for added flavor)
- For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Biscotti Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the granulated sugar, brown sugar, and eggs until light and fluffy.
- Stir in the instant espresso powder, vanilla extract, and almond extract if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped hazelnuts.
- Shape the Dough:
- Transfer the dough to a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Place the log on the prepared baking sheet.
- Bake the First Time:
- Bake in the preheated oven for 25-30 minutes, or until the log is firm and lightly golden.
- Cool and Slice:
- Allow the log to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Transfer the log to a cutting board and slice it diagonally into 1/2-inch wide pieces using a serrated knife.
- Bake the Biscotti:
- Arrange the slices cut-side up on the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown. Turn the biscotti halfway through the baking time for even crisping.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Drizzle over the cooled biscotti if desired.
- Cool and Serve:
- Let the biscotti cool completely on a wire rack before serving.
Tips and Variations
- Nut Variations: Try substituting the hazelnuts with almonds, pecans, or walnuts for different flavor variations.
- Flavor Enhancements: Add a touch of cinnamon or orange zest to the dough for extra flavor.
- Storage: Store biscotti in an airtight container at room temperature for up to 2 weeks. They can also be frozen