ESPRESSO-HAZELNUT BISCOTTI
Make and share this Espresso-Hazelnut Biscotti recipe from Food.com.
Provided by JenSmith
Categories Dessert
Time 45m
Yield 30 biscotti
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
- In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
- On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
- Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
- Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
- Arrange biscotti, cut sides down, on 2 baking sheets.
- Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
- Biscotti keep 3 days in an airtight container at room temperature.
Nutrition Facts : Calories 105.4, Fat 3.5, SaturatedFat 0.4, Cholesterol 28.2, Sodium 78.4, Carbohydrate 16.2, Fiber 0.7, Sugar 7.3, Protein 2.6
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Bipin Mahazu
[email protected]Overall, I really enjoyed these biscotti. They're a delicious and unique treat that I would definitely recommend.
Najim Khan
[email protected]These biscotti were a little too dry for my taste, but they were still good.
China Hernandez
[email protected]I'll definitely be making these biscotti again. They're the perfect treat to enjoy with a cup of coffee or tea.
maria suleman
[email protected]These were the perfect gift for my coffee-loving friends. They loved the unique flavor combination.
Hakeemo Hakeemo
[email protected]I'm not a big baker, but these biscotti were easy to make and turned out great.
Cameron Toledo
[email protected]These biscotti were a little time-consuming to make, but they were definitely worth the effort. They're so delicious!
marion forbes
[email protected]I made these biscotti for a bake sale, and they were a huge hit! I sold out of them in no time.
Frank Fuentes
[email protected]These were a little too hard for my liking, but they had a great flavor.
SM OALI ULLAH
[email protected]I'm not a fan of hazelnuts, but I still liked these biscotti. The espresso flavor is very strong, and the glaze is delicious.
Mark Bondoc
[email protected]These biscotti were the perfect addition to my morning coffee. They're crunchy, flavorful, and not too sweet.
Janet Jonathan
[email protected]I found the dough to be a little dry, but the biscotti came out great after I added a little extra butter. The flavor was spot-on.
Darlena Lopez
[email protected]These were a little too sweet for my taste, but they were still good.
Sararada Dahal
[email protected]I wasn't sure how the espresso and hazelnut flavors would go together, but they worked surprisingly well. These biscotti are definitely a new favorite of mine.
Gokul Bc
[email protected]I've made these biscotti several times now, and they're always a crowd-pleaser. They're the perfect balance of crunchy and chewy.
Ali Jibran
[email protected]These were a hit at my holiday party! Everyone loved the unique flavor combination.
Atario Swaby
[email protected]I'm not a huge coffee fan, but I really enjoyed these biscotti. The hazelnut flavor is very prominent, and the espresso glaze is not too overpowering.
AARGOOSTE
[email protected]These biscotti turned out amazing! I added a little extra hazelnut extract to the dough, and they came out with a wonderful flavor. The espresso glaze was the perfect finishing touch.