Espresso-Hazelnut Biscotti
Ingredients
- 2 1/2 cups unbleached all-purpose flour ⓘ
- 1 cup packed light brown sugar ⓘ
- 3 tablespoons instant espresso powder ⓘ
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup hazelnuts ⓘ
- Egg wash ⓘ
- 1 egg, beaten with ⓘ
- 1 teaspoon water ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
633
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).