ESPRESSO-HAZELNUT BISCOTTI
Make and share this Espresso-Hazelnut Biscotti recipe from Food.com.
Provided by JenSmith
Categories Dessert
Time 45m
Yield 30 biscotti
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
- In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
- On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
- Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
- Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
- Arrange biscotti, cut sides down, on 2 baking sheets.
- Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
- Biscotti keep 3 days in an airtight container at room temperature.
Nutrition Facts : Calories 105.4, Fat 3.5, SaturatedFat 0.4, Cholesterol 28.2, Sodium 78.4, Carbohydrate 16.2, Fiber 0.7, Sugar 7.3, Protein 2.6
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Ahmad yousaf
[email protected]I will definitely be making these biscotti again. They were so easy to make and they turned out perfectly.
zeinab hotait
[email protected]These biscotti were delicious! I loved the crunchy texture and the nutty flavor.
Stephen Mais
[email protected]I found these biscotti to be a bit dry, but the flavor was good.
abdul Kano
[email protected]These biscotti were a bit too sweet for my taste, but they were still good.
Ahmed Sunu
[email protected]I loved the espresso flavor in these biscotti. They were the perfect pick-me-up for my afternoon slump.
Mujahid Hussin
[email protected]These biscotti were easy to make and they tasted great. I will definitely be making them again.
M Muzamil
[email protected]I followed the recipe exactly and my biscotti turned out perfectly. They were crispy on the outside and chewy on the inside. I highly recommend this recipe!
Maisy Sharp
[email protected]I found these biscotti to be a bit bland. They needed more flavor.
Any Any
[email protected]These biscotti were a bit too dry for my taste, but the flavor was good.
Kota Harmi
[email protected]I love the combination of espresso and hazelnut in these biscotti. They're the perfect afternoon pick-me-up.
Salifu Kamaldeen
[email protected]These biscotti were delicious! The espresso and hazelnut flavors were perfect together. I will definitely be making these again.
Prakash Kumar
[email protected]I've made these biscotti several times now and they always turn out great. They're so easy to make and they're always a crowd-pleaser.
Mayra Pacheco
[email protected]These biscotti were a hit! They were crispy, flavorful, and had the perfect amount of sweetness. I loved the combination of espresso and hazelnut flavors.