Imagine a crisp, twice-baked Italian cookie that perfectly marries the rich intensity of espresso, the nutty crunch of hazelnuts, and the decadent smoothness of dark chocolate. These aren't just ordinary biscotti - they're a sensory journey that will transform your coffee break into a gourmet experience. Whether you're a passionate baker or a coffee enthusiast looking to elevate your dessert game, this recipe promises to deliver a show-stopping treat that looks as incredible as it tastes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup hazelnuts, chopped
- 1/2 cup espresso, brewed and cooled
- 1 cup dark chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat eggs and vanilla extract until light and fluffy, about 2-3 minutes.
- Gradually add the cooled espresso to the egg mixture, stirring continuously to incorporate.
- Fold the wet ingredients into the dry ingredients, mixing until a soft dough forms.
- Gently fold in the chopped hazelnuts, distributing them evenly throughout the dough.
- Divide the dough into two equal portions and shape each into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheet.
- Bake the logs for 25-30 minutes, or until they are lightly golden and firm to the touch.
- Remove from oven and let cool for 10 minutes, then reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Place biscotti slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden.
- Allow biscotti to cool completely on a wire rack.
- Melt the dark chocolate in a double boiler or microwave, stirring until smooth.
- Dip each biscotti halfway into the melted chocolate, allowing excess to drip off.
- Place dipped biscotti on parchment paper and let chocolate set at room temperature or refrigerate for faster setting.
- Store in an airtight container at room temperature for up to one week.
Tips
- Ensure your espresso is completely cooled before adding to the egg mixture to prevent premature cooking.
- When shaping the logs, use wet hands to prevent the dough from sticking.
- For the most even baking, use a serrated knife with a gentle sawing motion when slicing the baked logs.
- Don't rush the chocolate setting process - allow it to set naturally at room temperature for the best shine and snap.
- Store biscotti in a single layer to prevent the chocolate from getting scuffed or breaking.
- For extra flavor, toast the hazelnuts before chopping to enhance their nutty profile.
- These biscotti make an excellent homemade gift when packaged in a clear cellophane bag with a ribbon!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 30mg
