Best Espresso Hazelnut Biscotti Recipes

ESPRESSO-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
• In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
• On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
• Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
• Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
• Arrange biscotti, cut sides down, on 2 baking sheets.
• Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
• Biscotti keep 3 days in an airtight container at room temperature.

BISCOTTI DI NOCCIOLA E ESPRESSO (HAZELNUT ESPRESSO SHORTBREAD CO

Steps:

• Preheat oven to 350 degrees F.
• Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
• Add butter and vanilla.
• Using pulse, process until mixture resembles coarse meal.
• Add nuts; blend until finely chopped.
• Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half.
• Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes.
• Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
• Cut each shortbread round into 24 wedges. Cool completely.
• Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate.
• Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly.
• Drizzle chocolate mixture over cookies.
• Let stand until chocolate sets.