Coffee & Hazelnut Biscotti
The Italian biscotti is a perfect cookie for any season. I had some extra hazelnuts in the freezer and so I decided to create a new biscotti recipe (new to me anyway). As far as flavor combinations go - hazelnut and coffee are hard to beat.
Printable Recipe
4 eggs
1 cup sugar
1 cup sugar
2 tablespoons coffee concentrate (see instructions below)
1 teaspoon vanilla extract
1 cup salted butter (softened)
1 3/4 cups hazelnuts (finely ground)
1 cup salted butter (softened)
1 3/4 cups hazelnuts (finely ground)
3 + cups of flour (no more than 4 cups total)
1 1/2 teaspoon baking powder
---a couple dashes of salt if you are using unsalted butter
1 1/2 teaspoon baking powder
---a couple dashes of salt if you are using unsalted butter
Begin by preparing the coffee concentrate - mix 2 tablespoons of boiling water with 2 to 3 teaspoons of instant coffee and stir until granules are dissolved. Set aside until later.
In a large mixing bowl, cream the butter and sugar until fluffy and the sugar has been dissolved. Add the eggs, vanilla extract and the coffee concentrate and beat just until combined. With a wooden spoon stir in the flour and baking powder (and salt if using unsalted butter). Now stir in the hazelnuts. On a floured surface knead until smooth (you will need to keep adding a little flour at a time until the dough no longer sticks to your fingers. However, the dough must still be moist ) (see first two pictures above).
Divide/cut the dough into 2 halves. Form each dough half into a log. Place the dough logs on a parchment lined cookie sheet & just slightly flatten the logs (see picture above). Bake in a preheated 350 degree oven for 25 to 35 minutes (it all depends on the type of oven that you use) - bake until the outer layer is golden & the middle is fully baked (you might need to cut one in half if you have never made these before to make sure that they are fully baked- see second picture below) - do NOT overbake - it is a dense dough but you will need to be able to cut them into biscotti slices.
After cooling for a few minutes - begin slicing each log (see picture above) - slice at a diagonal and the pieces will be larger and more oblong.
Once you have finished slicing - return the sliced pieces to the parchment paper lined cookie sheet. Bake in a preheated 325 degree oven for about 10 minutes (or until very light golden on the bottom side). Remove from the oven & flip each biscotti over and bake for another 10 minutes or so on the other side. (see pictures above & below) (again - everyone's oven is different so check to make sure that they do not get too dark)
Allow to cool completely and then dip one end in melted/tempered chocolate (see picture below)
Continue dipping each cookie and then allow the chocolate to harden.
Serve with a "dunking" beverage - coffee would be ideal since it is the Coffee Hazelnut biscotti! (but hot chocolate or milk are delicious also).
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Love it! Must try it. Baking biscotti is easier than I thought. I've baked with plain flour/salt/baking power but I'd try it with self-rising flour since that's all that I use now. Maybe it would be almost as good. 😋
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