Description
Delight in these irresistible Hazelnut and Coffee Biscotti, perfect for cozy days. Crunchy and infused with rich coffee flavor, these biscotti combine roasted hazelnuts with the warmth of vanilla and the boldness of instant coffee powder, making them ideal for enjoying with your favorite cup of coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup superfine sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 tablespoons instant coffee powder
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup roasted and chopped hazelnuts
Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, superfine sugar, baking powder, and salt until thoroughly combined. Create a well in the center for the wet ingredients.
- Prepare coffee butter mixture: Stir the instant coffee powder into the melted butter until fully dissolved to infuse a bold coffee flavor.
- Combine wet and dry ingredients: Into the well of the dry mixture, add eggs, vanilla extract, and the coffee-butter blend. Gently whisk to start combining the ingredients.
- Form the dough and add nuts: Switch to using a spatula to fold the mixture together into a dough. Fold in the roasted and chopped hazelnuts evenly to distribute crunch throughout.
- Shape the logs: Lightly flour a work surface and turn the dough out onto it. Divide the dough into four equal portions and roll each into skinny logs roughly 1 inch in diameter. Place these logs evenly spaced on the prepared baking sheet.
- Bake the logs: Bake at 350°F (180°C) for about 20 minutes, or until the logs are firm to the touch and golden brown in color.
- Cool the logs: Remove the baking sheet and let the logs cool on a wire rack for 10-15 minutes to firm up for easier slicing.
- Lower the oven temperature: Reduce the oven temperature to 300°F (150°C) to prepare for the second bake that dries out the biscotti slices.
- Slice the logs: Using a sharp knife, slice the logs diagonally into even pieces roughly 3/8 inch thick to create individual biscotti shapes.
- Second bake: Arrange the biscotti slices cut side down on the baking sheet. Return them to the oven and bake for another 10-15 minutes to dry and crisp them thoroughly.
- Final cooling: Remove biscotti from oven and place slices on a wire rack to cool completely before storing in an airtight container to maintain crispness.
Notes
- Using superfine sugar helps achieve a tender texture without grittiness.
- Ensure the butter is fully melted and combined with coffee powder for best flavor distribution.
- Roast your hazelnuts if not pre-roasted for added depth of flavor.
- Allow the biscotti to cool fully after the second bake for ideal crunch.
- Store biscotti in an airtight container to keep them fresh and crunchy for up to two weeks.
