Description
These Irresistible Hazelnut and Coffee Biscotti combine crunchy roasted hazelnuts with a bold coffee flavor, making them the perfect treat for cozy days. Crisp, golden, and perfectly baked, these biscotti are ideal for dipping in your favorite hot beverage or enjoying as a delightful snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup superfine sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 tablespoons instant coffee powder
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup roasted and chopped hazelnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, superfine sugar, baking powder, and fine salt. Create a well in the center of the mixture for wet ingredients.
- Dissolve Coffee in Butter: Combine the instant coffee powder with the melted butter, stirring until fully dissolved to infuse the dough with a rich coffee flavor.
- Combine Wet Ingredients: Add the eggs, vanilla extract, and the coffee-butter mixture into the well of dry ingredients. Gently whisk to start incorporating the dry and wet elements.
- Form Dough and Add Hazelnuts: Switch from whisk to spatula, gently folding the mixture until a dough forms. Fold in the roasted and chopped hazelnuts evenly throughout the dough.
- Shape Dough Logs: Turn the dough onto a floured surface and divide it into four equal portions. Roll each portion into skinny logs about one inch in diameter, and place them on the prepared baking sheet.
- First Bake: Bake the dough logs in the preheated oven for approximately 20 minutes, or until they are firm and have turned golden brown.
- Cool Before Slicing: Remove the logs from the oven and cool them on a wire rack for 10 to 15 minutes to set before slicing.
- Reduce Oven Temperature: Lower the oven temperature to 300°F (150°C) in preparation for the second bake.
- Slice Logs: Once the logs are warm yet firm, slice them into even biscotti pieces approximately 3/8 inch thick, ensuring uniformity for even toasting.
- Second Bake: Arrange the biscotti slices back on the baking sheet and return them to the oven. Bake for another 10 to 15 minutes to achieve the signature crispiness.
- Final Cooling: After baking, cool the biscotti completely on a wire rack before storing to maintain their crunch and freshness.
Notes
- Make sure to fully cool biscotti before storing to keep them crisp.
- For added flavor, you can toast the hazelnuts before chopping.
- If you prefer a stronger coffee taste, increase the instant coffee powder to 3 tablespoons.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- These biscotti pair wonderfully with espresso, cappuccino, or a cup of tea.
