Espresso Hazelnut Biscotti
Elevate your coffee break with these irresistible Espresso Hazelnut Biscotti—crunchy, nutty, and infused with the bold flavor of espresso. Perfectly designed for dunking, these twice-baked Italian cookies combine aromatic espresso powder with toasted hazelnuts for a rich, nutty bite in every slice. The addition of optional dark chocolate drizzling or dipping creates a decadent finish, making them an indulgent treat for any occasion. With simple ingredients and straightforward preparation, these biscotti are perfect for gifting or enjoying alongside your favorite cup of coffee or tea. Bake up a batch of these coffeehouse-style cookies, and savor a treat that stays fresh for up to two weeks!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Espresso powder
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Whole hazelnuts (toasted and roughly chopped)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 4 ounces Dark chocolate (optional, for drizzling or dipping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and espresso powder. Whisk to combine thoroughly.
In a separate medium bowl, whisk together the eggs, vanilla extract, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or spatula until a dough begins to form.
Fold in the toasted hazelnuts until evenly distributed throughout the dough.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide and transfer to the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm and light golden brown. Remove from the oven and let cool for 10 minutes.
Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices over and bake for another 5-10 minutes, or until dry and crisp.
Allow the biscotti to cool completely on a wire rack. If desired, melt dark chocolate and drizzle over the biscotti or dip one end for a sweet finish.
Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 426.7 g | 155% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 210.5 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 332 mg | 26% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 2020 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
