Mocha-Hazelnut Biscotti

Name: Mocha-Hazelnut Biscotti
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 30
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 2 larges eggs, at room temperature; 414 milliliters all-purpose flour, plus more for dusting; 237 milliliters blanched hazelnuts; 2 Tbsps instant espresso powder; 1 teaspoons salt; 237 milliliters sugar; 6 Tbsps unsalted butter, at room temperature; 59 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract

Mocha-Hazelnut Biscotti

Mocha-Hazelnut Biscotti is A mixture of baking powder, blanched hazelnuts, instant espresso powder, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.

Ingredients you will need

Instant Espresso

Baking Soda

Cocoa Powder

Hazelnuts

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Blender

Whisk

Bowl

Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Transfer to the oven and bake until puffed and set, 25 to 30 minutes.

Equipment you will use

Oven

Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.

Equipment you will use

Cutting Board

Baking Sheet

Oven

Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes.

Ingredients you will need