Best 5 Coffee Hazelnut Biscotti Recipes

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Indulge in a delightful symphony of coffee and hazelnut flavors with our collection of Biscotti recipes. These classic Italian cookies are the perfect accompaniment to your morning coffee, afternoon tea, or evening digestif. With variations ranging from traditional to gluten-free and vegan, our recipes cater to every taste and dietary preference. Discover the secrets of creating the perfect Biscotti: crispy on the outside, chewy on the inside, and packed with rich, nutty flavor. Whether you prefer a classic almond Biscotti or a more adventurous Coffee Hazelnut Biscotti, our recipes will guide you through the process with ease. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a delectable treat to savor and share.

Let's cook with our recipes!

COFFEE-HAZELNUT BISCOTTI



Coffee-Hazelnut Biscotti image

From "The Best of Cooking Light" ... but I've tweaked it to reflect my personal tastes. (The original recipe called for 2 tablespoons of Frangelico; I've used two tablespoons of Kahlua. I've also chosen to use two eggs and one egg white, instead of two egg whites and one egg I like a slightly richer biscotti.)

Provided by KLHquilts

Categories     Dessert

Time 1h45m

Yield 60 serving(s)

Number Of Ingredients 14

2 tablespoons Kahlua
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon canola oil
2 large eggs
1 egg white
1 1/3 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup hazelnuts, toasted and coarsely chopped
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons coffee beans, ground

Steps:

  • Preheat oven to 300.
  • Place Kahlua in a small bowl. Microwve on high for ten seconds.
  • Stir in cocoa and espresso powder until smooth.
  • Add oil, eggs, and egg white, stirring with a whisk until blended.
  • Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
  • Add ground coffee, and pulse two times or until mixture is blended.
  • With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
  • Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
  • Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
  • Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
  • Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
  • Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
  • Turn cookies over and bake an additional ten minutes.
  • Remove cookies from baking sheets; cool completely on wire racks.

CHOCOLATE-HAZELNUT BISCOTTI



Chocolate-Hazelnut Biscotti image

Categories     Chocolate     Nut     Dessert     Bake     Picnic     Fall     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen

Number Of Ingredients 12

1 1/2 cups hazelnuts, toasted, husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
  • Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
  • Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

CINNAMON HAZELNUT BISCOTTI



Cinnamon Hazelnut Biscotti image

These are delicious with coffee and they smell wonderful!

Provided by Kris

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 30

Number Of Ingredients 9

¾ cup butter
1 cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon salt
1 cup hazelnuts

Steps:

  • Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
  • In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
  • Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  • Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 15.5 g, Cholesterol 24.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 88.5 mg, Sugar 6.9 g

LITTLE-BITTY COFFEE-HAZELNUT BISCOTTI



Little-Bitty Coffee-Hazelnut Biscotti image

Make and share this Little-Bitty Coffee-Hazelnut Biscotti recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Yield 180 serving(s)

Number Of Ingredients 5

2 large eggs
1/2 cup sugar
1 1/2 tablespoons instant coffee
1 cup flour
1/2 cup hazelnuts, chopped fine

Steps:

  • Heat oven to 375 degrees. Line a cookie sheet with foil.
  • Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick.
  • Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended.
  • Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2" wide opening (or use pastry bag fitted with a plain 1/2" round tip).
  • Pipe nine 12" long strips crosswise 1" apart on prepared cookie sheet.
  • Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown.
  • Remove from oven. (Increase temperature to 400 degrees).
  • Let cool on sheet 1-2 min.
  • While still warm, peel 1 strip at a time from foil, place on a cutting board and with a serrated knife, cut diagonally into 20 slices.
  • Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet.
  • Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted.
  • Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month.

Nutrition Facts : Calories 8, Fat 0.3, Cholesterol 2.4, Sodium 0.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.6, Protein 0.2

HAZELNUT ALMOND BISCOTTI



Hazelnut Almond Biscotti image

Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 dozen.

Number Of Ingredients 9

2 large eggs, room temperature
3/4 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped hazelnuts, toasted
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Mise en Place: Before starting, ensure all ingredients are measured, prepped, and equipment is ready. This will streamline the baking process.
  • Properly Measure Flour: Use a kitchen scale to accurately measure flour. Scooping flour directly from the bag can lead to variations in measurements, affecting the texture of the biscotti.
  • Toast Hazelnuts: Toasting hazelnuts intensifies their flavor and makes them more fragrant. Keep a close eye on them while toasting to prevent burning.
  • Don't Overwork the Dough: Avoid overmixing the dough, as this can result in tough biscotti. Mix just until the dough comes together.
  • Chill the Dough: Chilling the dough before shaping and baking helps firm it up and makes it easier to handle, resulting in more even baking.
  • Slice Biscotti Evenly: Use a sharp serrated knife to slice the biscotti evenly. This ensures even baking and a clean presentation.
  • Bake Biscotti Until Golden Brown: Bake the biscotti until they are golden brown on the edges and slightly firm to the touch. This ensures a crispy texture.
  • Store Properly: Store the biscotti in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.

Conclusion:

Creating delicious coffee hazelnut biscotti at home is a delightful and rewarding experience. By following these tips and the detailed recipe, you can enjoy these crispy, flavorful treats that pair perfectly with a warm cup of coffee or as a delectable snack. Experiment with different flavors and variations to personalize your biscotti and impress family and friends with your culinary skills.

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