Espresso Hazelnut Biscotti Cookies

Espresso Hazelnut Biscotti Cookies are a delightful treat for coffee lovers. These crunchy cookies are infused with rich espresso flavor and filled with chopped hazelnuts for added texture. The twice-baked method ensures they are crisp and perfect for dunking in coffee or espresso. Whether enjoyed as a snack or dessert, these biscotti cookies offer a delicious blend of flavors and a pleasing crunch.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup hazelnuts, chopped
• 2 Tbsp espresso powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together all-purpose flour, granulated sugar, chopped hazelnuts, espresso powder, baking powder, and salt in a mixing bowl.
3. In another bowl, beat large eggs and vanilla extract until light and frothy.
4. Gradually add the dry mixture to the egg mixture, stirring until a dough forms.
5. Divide the dough in half and shape each portion into a log on the prepared baking sheet.
6. Bake in the preheated oven for 25 minutes or until firm to the touch. Remove from oven and let cool slightly.
7. Lower the oven temperature to 325°F (160°C).
8. Slice the logs into diagonal pieces about 1/2 inch thick and arrange them on the baking sheet.
9. Bake again for an additional 20-25 minutes until the biscotti are crisp and golden brown.
10. Allow the biscotti to cool completely on a wire rack before serving.

Keywords: Espresso, Hazelnut, Crunchy, Biscotti, Dessert

Spice Rack: Espresso Powder, Vanilla Extract

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---