Hazelnut-Espresso Biscotti


Hazelnut-Espresso Biscotti
Espresso Biscotti
Hazelnut-Espresso Biscotti
Print Recipe
This is my husband, Michael, specialty. He makes this recipe and I usually just assist him. So to all the husbands out there that say they can’t cook, I bet you really can. This is a fabulous recipe. It’s wonderful for serving when you have a group of friends over. These Biscotti’s are just right for dunking into a cup of coffee. Biscotti in Italian means, “twice-baked”, and that’s exactly the way these cookies are made. We love them plain, but you can try dipping an end in melted semisweet chocolate. Regardless how you serve them, they are amazing. I dip mine in hot tea, but as long as you have a drink to dip them in, you can’t go wrong. You can easily freezer leftovers. That is, if you have any. They won’t last long whether you freeze them or not. Hazelnut-Espresso Biscotti Recipe OK—for all you men out there, try this recipe. My husband makes this!!!
Espresso Biscotti
Hazelnut-Espresso Biscotti
Print Recipe
This is my husband, Michael, specialty. He makes this recipe and I usually just assist him. So to all the husbands out there that say they can’t cook, I bet you really can. This is a fabulous recipe. It’s wonderful for serving when you have a group of friends over. These Biscotti’s are just right for dunking into a cup of coffee. Biscotti in Italian means, “twice-baked”, and that’s exactly the way these cookies are made. We love them plain, but you can try dipping an end in melted semisweet chocolate. Regardless how you serve them, they are amazing. I dip mine in hot tea, but as long as you have a drink to dip them in, you can’t go wrong. You can easily freezer leftovers. That is, if you have any. They won’t last long whether you freeze them or not. Hazelnut-Espresso Biscotti Recipe OK—for all you men out there, try this recipe. My husband makes this!!!
Instructions
  1. Preheat the oven to 375°. Lightly grease and flour a baking sheet or line with parchment paper.
  2. Sift together the flour, cocoa, espresso, baking powder, cinnamon, salt, and pepper onto a sheet of waxed paper.
  3. In a large bowl, using an electric mixer set at medium, beat the butter and all but 2 tbl. of the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Using a rubber spatula, fold in the flour mixture. Fold in the hazelnuts and the ginger, if desired.
  4. Transfer the mixture to the prepared baking sheet. For easy handling, cover the dough with plastic and, using your hands, smooth it into a 14 by 5-inch rectangle about ¾ inch thick. Remove the plastic wrap.
  5. In a small bow, lightly beat the egg yolk with the water. Brush the dough with the egg yolk mixture, and then sprinkle with the remaining 2 tbl. sugar. Bake for 15 to 17 minutes, or until set and almost firm. Set the baking sheet on a wire rack and let cool to room temperature.
  6. Transfer logs to cutting board. Using a serrated knife to slice the logs on a crosswise diagonal into 3/4 inch slices.
  7. Arrange biscotti, cut side down. Use 2 baking sheets if needed.
  8. Bake biscotti in upper and lower thirds of oven for 8 min. Remove from oven and turn biscotti over with a spatula. Return biscotti to oven and bake 8 more min. Or until biscotti are slightly darker. Transfer biscotti to cooling rack.
  9. Biscotti keep 3 days in an airtight container at room temp.
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Espresso Biscotti
Hazelnut-Espresso Biscotti
Print Recipe
This is my husband, Michael, specialty. He makes this recipe and I usually just assist him. So to all the husbands out there that say they can’t cook, I bet you really can. This is a fabulous recipe. It’s wonderful for serving when you have a group of friends over. These Biscotti’s are just right for dunking into a cup of coffee. Biscotti in Italian means, “twice-baked”, and that’s exactly the way these cookies are made. We love them plain, but you can try dipping an end in melted semisweet chocolate. Regardless how you serve them, they are amazing. I dip mine in hot tea, but as long as you have a drink to dip them in, you can’t go wrong. You can easily freezer leftovers. That is, if you have any. They won’t last long whether you freeze them or not. Hazelnut-Espresso Biscotti Recipe OK—for all you men out there, try this recipe. My husband makes this!!!
Espresso Biscotti
Hazelnut-Espresso Biscotti
Print Recipe
This is my husband, Michael, specialty. He makes this recipe and I usually just assist him. So to all the husbands out there that say they can’t cook, I bet you really can. This is a fabulous recipe. It’s wonderful for serving when you have a group of friends over. These Biscotti’s are just right for dunking into a cup of coffee. Biscotti in Italian means, “twice-baked”, and that’s exactly the way these cookies are made. We love them plain, but you can try dipping an end in melted semisweet chocolate. Regardless how you serve them, they are amazing. I dip mine in hot tea, but as long as you have a drink to dip them in, you can’t go wrong. You can easily freezer leftovers. That is, if you have any. They won’t last long whether you freeze them or not. Hazelnut-Espresso Biscotti Recipe OK—for all you men out there, try this recipe. My husband makes this!!!
Instructions
  1. Preheat the oven to 375°. Lightly grease and flour a baking sheet or line with parchment paper.
  2. Sift together the flour, cocoa, espresso, baking powder, cinnamon, salt, and pepper onto a sheet of waxed paper.
  3. In a large bowl, using an electric mixer set at medium, beat the butter and all but 2 tbl. of the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Using a rubber spatula, fold in the flour mixture. Fold in the hazelnuts and the ginger, if desired.
  4. Transfer the mixture to the prepared baking sheet. For easy handling, cover the dough with plastic and, using your hands, smooth it into a 14 by 5-inch rectangle about ¾ inch thick. Remove the plastic wrap.
  5. In a small bow, lightly beat the egg yolk with the water. Brush the dough with the egg yolk mixture, and then sprinkle with the remaining 2 tbl. sugar. Bake for 15 to 17 minutes, or until set and almost firm. Set the baking sheet on a wire rack and let cool to room temperature.
  6. Transfer logs to cutting board. Using a serrated knife to slice the logs on a crosswise diagonal into 3/4 inch slices.
  7. Arrange biscotti, cut side down. Use 2 baking sheets if needed.
  8. Bake biscotti in upper and lower thirds of oven for 8 min. Remove from oven and turn biscotti over with a spatula. Return biscotti to oven and bake 8 more min. Or until biscotti are slightly darker. Transfer biscotti to cooling rack.
  9. Biscotti keep 3 days in an airtight container at room temp.
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