Hazelnut Cappuccino Biscotti
Indulge in the rich, flavorful crunch of Hazelnut Cappuccino Biscotti, a sophisticated Italian-inspired treat perfect for pairing with your morning coffee or an afternoon espresso. This recipe combines the nutty essence of toasted hazelnuts with the bold flavor of instant espresso powder, creating a delightful biscotti that’s both aromatic and satisfying. Carefully baked twice for that signature crispness, each golden slice is perfect for dipping. Elevate these biscotti even further by dipping them in silky white chocolate for a touch of sweetness. With simple ingredients like all-purpose flour, melted butter, and vanilla extract, this recipe is easy to prepare and yields impressive results. Whether you’re entertaining or treating yourself, these biscotti are the perfect companion to your favorite hot beverage. Ready in just over an hour and staying fresh for up to two weeks, Hazelnut Cappuccino Biscotti is the ultimate make-ahead snack for coffee lovers and dessert enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon instant espresso powder
- 0.25 teaspoon salt
- 3 units large eggs
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.75 cup chopped hazelnuts, toasted
- 1 cup white chocolate chips (optional, for dipping)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, instant espresso powder, and salt until combined.
In a separate medium bowl, whisk together the eggs, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Fold in the chopped hazelnuts, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface. Divide it into two equal portions and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving enough space between them as they will expand during baking.
Bake in the preheated oven for 20–25 minutes, or until the logs are firm to the touch and golden brown. Remove them from the oven and let cool on the baking sheet for 10 minutes.
Using a serrated knife, slice the logs diagonally into 1/2-inch-thick biscotti pieces.
Arrange the biscotti slices cut-side down on the baking sheet. Bake for an additional 10–12 minutes on one side, then flip them over and bake for another 10–12 minutes, or until dry and crisp.
Allow the biscotti to cool completely on a wire rack. If desired, melt white chocolate chips in a microwave or double boiler and dip one end of each biscotti into the melted chocolate. Let the chocolate set before serving.
Store the biscotti in an airtight container at room temperature for up to 2 weeks. Enjoy with a hot cup of coffee or tea!
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 15.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 88 mg | 2% | |
*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.
