Best Mocha Hazelnut Biscotti Recipes

MOCHA HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a mixing bowl, beat together the sugar and melted butter until well combined and creamy.
• Next, add the eggs, espresso powder, coffee extract, and coffee liqueur. Beat into the batter until well mixed.
• Add the flour mixture to the wet ingredients and beat in until just combined.
• Add the chocolate covered espresso beans and hazelnuts. Fold into the batter with a spatula or wooden spoon.
• Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with cocoa powder; dough is a bit sticky!)
• Form log into a rectangle shape that is roughly 6" wide and 16" long
• Using a pastry brush, brush the log with the beaten egg white.
• Bake for 35 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
• Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
• Place slices back onto baking sheet which has been lined with more parchment paper. Slices should be placed standing up, meaning that the cut sides are both exposed. Leave at least 1 inch of space between each biscotti. Bake for 18 minutes.
• Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
• Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

CINNAMON HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

MOCHA BISCOTTI

Steps:

• Heat oven to 350°F. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining Biscotti ingredients.
• Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
• Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
• In 1-quart saucepan, heat all Chocolate Drizzle ingredients over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.