Coffee & Hazelnut Biscotti
The Italian biscotti is a perfect cookie for any season. I had some extra hazelnuts in the freezer and so I decided to create a new biscotti recipe (new to me anyway). As far as flavor combinations go - hazelnut and coffee are hard to beat.
Printable Recipe
4 eggs
1 cup sugar
1 cup sugar
2 tablespoons coffee concentrate (see instructions below)
1 teaspoon vanilla extract
1 cup salted butter (softened)
1 3/4 cups hazelnuts (finely ground)
1 cup salted butter (softened)
1 3/4 cups hazelnuts (finely ground)
3 + cups of flour (no more than 4 cups total)
1 1/2 teaspoon baking powder
---a couple dashes of salt if you are using unsalted butter
1 1/2 teaspoon baking powder
---a couple dashes of salt if you are using unsalted butter
Begin by preparing the coffee concentrate - mix 2 tablespoons of boiling water with 2 to 3 teaspoons of instant coffee and stir until granules are dissolved. Set aside until later.
In a large mixing bowl, cream the butter and sugar until fluffy and the sugar has been dissolved. Add the eggs and vanilla extract and beat just until combined. With a wooden spoon stir in the flour and baking powder (and salt if using unsalted butter). Now stir in the hazelnuts. On a floured surface knead until smooth (you will need to keep adding a little flour at a time until the dough no longer sticks to your fingers. However, the dough must still be moist ) (see first two pictures above).
Divide/cut the dough into 2 halves. Form each dough half into a log. Place the dough logs on a parchment lined cookie sheet & just slightly flatten the logs (see picture above). Bake in a preheated 350 degree oven for 25 to 35 minutes (it all depends on the type of oven that you use) - bake until the outer layer is golden & the middle is fully baked (you might need to cut one in half if you have never made these before to make sure that they are fully baked- see second picture below) - do NOT overbake - it is a dense dough but you will need to be able to cut them into biscotti slices.
After cooling for a few minutes - begin slicing each log (see picture above) - slice at a diagonal and the pieces will be larger and more oblong.
Once you have finished slicing - return the sliced pieces to the parchment paper lined cookie sheet. Bake in a preheated 325 degree oven for about 10 minutes (or until very light golden on the bottom side). Remove from the oven & flip each biscotti over and bake for another 10 minutes or so on the other side. (see pictures above & below) (again - everyone's oven is different so check to make sure that they do not get too dark)
Allow to cool completely and then dip one end in melted/tempered chocolate (see picture below)
Continue dipping each cookie and then allow the chocolate to harden.
Serve with a "dunking" beverage - coffee would be ideal since it is the Coffee Hazelnut biscotti! (but hot chocolate or milk are delicious also).
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Love it! Must try it. Baking biscotti is easier than I thought. I've baked with plain flour/salt/baking power but I'd try it with self-rising flour since that's all that I use now. Maybe it would be almost as good. 😋
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