Hazelnut and Coffee Biscotti are a delightful treat perfect for dipping in your morning coffee or enjoying as a snack throughout the day. With a satisfying crunch and rich flavors, these biscotti combine the nuttiness of hazelnuts with the robust taste of coffee. They are easy to make and store well, making them a fantastic addition to your baking repertoire. Whether you’re hosting friends or simply indulging yourself, these biscotti are sure to impress.
4 Reasons Why You’ll Love It
- Perfect for Coffee Lovers
- Simple to Make
- Great for Gifting
- Long Shelf Life
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients List
- 2½ cup all-purpose flour (plain flour)
- 1 cup superfine sugar (caster sugar)
- 1 tsp baking powder
- ½ tsp fine salt
- 1 Tbsp instant coffee powder (or espresso powder)
- ⅓ cup unsalted butter (melted and cooled)
- 2 eggs (large)
- 1 tsp vanilla extract
- 1 cup hazelnuts (skinned)
How to make Step-by-Step
1. Preheat Your Oven
Preheat your oven to 350°F/180°C (no steam today!). Line a baking sheet with parchment paper and set it aside.
2. Mix Dry Ingredients
Place flour, sugar, baking powder, and salt into a bowl and whisk to combine. Make a well in the center.
3. Combine Coffee and Butter
Tip the coffee powder into the melted butter and give it a stir to dissolve the coffee.
4. Add Wet Ingredients
Break the eggs into the well and add vanilla and the coffee/butter mixture. Using a fork, whisk the wet ingredients together, slowly incorporating the dry ingredients as you go.
5. Mix It All Together
Once the mixture begins to come together, switch to a sturdy spatula or wooden spoon. Add the hazelnuts and continue mixing. Use your hands if it gets too hard to mix, being careful not to break the nuts too much.
6. Shape the Dough
Turn the dough onto a lightly floured surface and divide it into four equal portions. Roll each portion into a skinny log, about an inch (2.5cm) in diameter. Poke back any hazelnuts that pop out.
7. Bake the Logs
Place the logs onto the lined baking sheet and bake until slightly puffy and light golden, about 20 minutes.
8. Cool and Slice
Remove from the oven and let cool until you can handle them, about 10-15 minutes. Reduce your oven temperature to 300°F/150°C. Slice the logs into even pieces about 3/8 inch (1cm) thick. Use a sharp serrated knife for clean cuts.
9. Bake the Slices
Arrange the sliced cookies back on the baking sheet and return to the oven. Bake until dry and only slightly soft when pressed, about 10-15 minutes. They will crisp as they cool.
10. Cool and Store
Cool the biscotti on a wire rack. Store in an airtight container or package for gifting.
Serving Suggestions
Enjoy these biscotti dipped in your favorite coffee or tea. They also pair well with a glass of milk or as a sweet treat after dinner.
Storage Tips
- Keep in an airtight container at room temperature.
- For longer storage, freeze the biscotti for up to three months.
- Ensure they are completely cool before sealing to avoid moisture buildup.
- Re-crisp in the oven if they become soft.
Tips for Success
- Use fresh coffee for the best flavor.
- Do not overmix the dough once the hazelnuts are in.
- For easier slicing, let the logs cool longer before cutting.
- Be patient while baking; they will firm up as they cool.
Variations to Try
- Substitute almonds for hazelnuts.
- Add chocolate chips for a sweet twist.
- Incorporate dried fruit like cranberries for added flavor.
FAQs
Can I use regular sugar instead of superfine sugar?
Yes, but the texture might be slightly different.What if I can’t find skinned hazelnuts?
You can skin them yourself by roasting with the skin on and rubbing them in a towel.How long do biscotti last?
They can last up to two weeks in an airtight container.Can I make these gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend.
Closing Notes
Hazelnut and Coffee Biscotti are a wonderful addition to any kitchen. With their simple preparation and delightful flavor, they are perfect for any occasion. Whether enjoyed alone or shared with others, these biscotti will surely be a hit. So gather your ingredients and give this recipe a try; you won’t be disappointed!
Hazelnut and Coffee Biscotti
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour (plain flour)
- 1 cup superfine sugar (caster sugar)
- 1 tsp baking powder
- ½ tsp fine salt
- 1 Tbsp instant coffee powder (or espresso powder)
Wet Ingredients
- ⅓ cup unsalted butter (melted and cooled)
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup hazelnuts (skinned)
Instructions
Preparation
- Preheat your oven to 350°F/180°C. Line a baking sheet with parchment paper and set it aside.
- Place flour, sugar, baking powder, and salt into a bowl and whisk to combine. Make a well in the center.
- Tip the coffee powder into the melted butter and give it a stir to dissolve the coffee.
- Break the eggs into the well and add vanilla and the coffee/butter mixture. Using a fork, whisk the wet ingredients together, slowly incorporating the dry ingredients as you go.
- Once the mixture begins to come together, switch to a sturdy spatula or wooden spoon.
Mixing
- Add the hazelnuts and continue mixing. Use your hands if it gets too hard to mix, being careful not to break the nuts too much.
- Turn the dough onto a lightly floured surface and divide it into four equal portions. Roll each portion into a skinny log, about an inch (2.5cm) in diameter.
- Poke back any hazelnuts that pop out.
Baking
- Place the logs onto the lined baking sheet and bake until slightly puffy and light golden, about 20 minutes.
- Remove from the oven and let cool until you can handle them, about 10-15 minutes.
- Reduce your oven temperature to 300°F/150°C. Slice the logs into even pieces about 3/8 inch (1cm) thick.
- Arrange the sliced cookies back on the baking sheet and return to the oven. Bake until dry and only slightly soft when pressed, about 10-15 minutes. They will crisp as they cool.
Cooling and Storing
- Cool the biscotti on a wire rack. Store in an airtight container or package for gifting.
