Little Bitty Coffee Hazelnut Biscotti
Indulge in the irresistible crunch of Little Bitty Coffee Hazelnut Biscotti, a bite-sized twist on the classic Italian treat! These twice-baked delights combine the rich, aromatic flavors of instant coffee and roasted hazelnuts for a nutty, caffeinated kick in every bite. Perfectly crisp and lightly sweetened, these biscotti are ideal for dunking in your morning coffee or enjoying as an after-dinner dessert. Crafted with simple pantry staples and ready in just under an hour, this recipe is both beginner-friendly and packed with gourmet flair. Whether you’re hosting a brunch or treating yourself, these mini biscotti promise to elevate your coffee break.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 2 teaspoons Instant coffee granules
- 0.25 teaspoon Salt
- 2 Large eggs
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped roasted hazelnuts
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, instant coffee granules, and salt until well combined.
In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a rough dough forms.
Fold in the chopped hazelnuts, ensuring they are evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.
Bake the logs for 20-25 minutes, or until the tops are firm to the touch and lightly golden.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces.
Lay the biscotti slices cut-side down on the baking sheet and return them to the oven.
Bake for an additional 10 minutes, then flip the biscotti to the other side and bake for another 10 minutes, or until they are dry and crisp.
Allow the biscotti to cool completely before serving or storing in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 351.6 g | 128% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 154.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 164 mg | 13% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1123 mg | 24% | |
*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.
