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

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Ingredients

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.

*** Explore more Coffee-Hazelnut Biscotti Recipes »

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Dipendra Gautam

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These biscotti were a bit dry for my taste, but they were still good. I think I'll try adding some chocolate chips next time.

Nadeeka Dumindrani

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These biscotti were delicious! I loved the crunchy texture and the coffee and hazelnut flavors were a great combination. I'll definitely be making them again.

Andile Khumalo

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I'm not a big fan of baking, but these biscotti were so easy to make! I'm really happy with the results and I'll definitely be making them again.

Angelina Rodgers

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I made these biscotti with my kids and we had a lot of fun! They were easy to make and turned out great. We'll definitely be making them again.

Debbie Clarke

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These biscotti were the perfect gift for my coffee-loving friend! She loved them and said they were the best biscotti she'd ever had.

Mujahid Baloch

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I'm not a big fan of hazelnuts, but I still liked these biscotti. The coffee flavor is really strong and the biscotti are very crispy.

Charlotte Skeates

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These biscotti were a little too sweet for my taste, but I still enjoyed them. I think they would be perfect for people who like their desserts on the sweeter side.

E B

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I made these biscotti for a party and they were a huge hit! Everyone loved them and asked for the recipe.

Bibek Bk

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These biscotti were the perfect treat for my afternoon coffee break! They're crispy and flavorful, and the coffee and hazelnut flavors are a great combination.