Are you looking for a delectable and easy-to-make dessert recipe that can be enjoyed with a cup of piping hot coffee? Look no further than this coffee-hazelnut biscotti recipe. Made with the finest ingredients, this recipe brings together the bold flavor of espresso, the nutty taste of hazelnuts, and the crunch and texture of traditional biscotti.
Biscotti is an Italian baked good that has become increasingly popular in cafes and coffee shops around the world. In fact, it is the perfect companion for your morning cup of Joe or afternoon tea. It is also a great snack to have on hand when unexpected guests drop by since it can be stored for several days. And what could be better than having your home smell like fresh-baked biscotti?
This coffee-hazelnut biscotti recipe is easy to follow and requires only a few simple ingredients that you probably already have in your pantry. Whether you are an experienced baker looking for new ideas or a beginner wanting to experiment with baking, this recipe is sure to please everyone’s palette. So why wait? Get ready to whip up a batch of these delicious biscotti that your whole family will enjoy.
Why You’ll Love This Recipe
Are you a coffee lover looking for a delicious snack to pair with your morning cup of joe? Look no further than this coffee-hazelnut biscotti recipe.
Not only is biscotti a classic Italian treat, but the addition of coffee and hazelnut takes it to the next level. The combination of rich, velvety coffee flavor and the satisfying crunch of chopped hazelnuts will leave your taste buds wanting more.
But that’s not all – this recipe is also customizable to fit your dietary needs. Swap out the all-purpose flour for gluten-free flour or substitute Natvia for sugar to make it a guilt-free indulgence.
Plus, the coffee-hazelnut biscotti is perfect for sharing with friends and family or as a gift for a fellow coffee lover. So give this recipe a try and let its irresistible aroma fill your kitchen – you won’t be disappointed!
- ½ cup of coffee beans, grounded
- 2 cups of all-purpose flour
- 2 tsp of baking powder
- 2 tsp of instant espresso powder
- 1 tsp of salt
- 4 large eggs, room temperature
- 1 cup of granulated sugar
- 1 tablespoon of Kahlua
- 1 tablespoon of canola oil
- 1 ¼ cups (150 g) of hazelnuts, divided (3/4 cup coarsely chopped and ½ cup blanched and finely chopped)
- 1 cup (110 g) ofwhole wheat flour
- 2 tsp (6 g) of instant coffee powder
- 1 tsp (5 g) of baking soda
Ingredients 3: Mocha Hazelnut Biscotti
- All Hazelnut Biscotti ingredients
- 100 g of dark chocolate chips or chopped dark chocolate
Note: If you prefer a sweeter biscotti, you can also add more sugar to the mix.
The Recipe How-To
Now that you have gotten excited about this delicious Coffee-Hazelnut Biscotti Recipe, let’s get to how you can make it. Here are the steps:
Step 1: Preheat the Oven
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2 : Combine the Butter and Sugars
Beat together 1/4 cup of unsalted butter or canola oil, 1/2 cup granulated sugar, and 1/4 cup of brown sugar in a medium bowl. Beat until light and fluffy, for about 3-5 minutes.
Step 3 : Add in the Eggs and Flavorings
Beat in 2 large eggs and 1 tablespoon of Kahlua, instant coffee or espresso powder, Hazelnut syrup or extract ‘till combined, about another minute.
Step 4 : Combine the Dry Ingredients
In another bowl, stir together all-purpose flour, whole wheat flour, baking powder, baking soda, salt and 1 tsp of instant espresso powder.
Step 5 : Stir It All Together
Mix ingredients from both bowls together until they form a coarse mass that almost holds together. Add a few drops of water if necessary to bring it all together.
Step 6 : Toast Your Hazelnuts (if Necessary)
If using raw hazelnuts toast them now in a preheated oven at around 350 F for around 10 minutes shaking occasionally
Step 7 : Add Your Hazelnuts In
Fold in your blanched hazelnuts – you will have between half and one cup depending on your preference!
Step 8 : Shape Your Dough
Divide your dough into two portions. Roll each portion into a log roughly eight inches long.
Step 9: Bake for the First Time
Now place on greased cookie sheets, and bake in preheated oven for first time about 18-20 minutes or till browned around edges and firm.
Step 10: Cool Down and Cut
Allow biscotti to cool for a couple of minutes to make it easier to handle. Then use a serrated knife, cut logs into one inch slices.
Step 11 : Second Bake
Place biscotti back onto the greased cookie sheets, cut sides facing up, and bake until crisp, for about ten minutes.
Step 12: Serve and Enjoy
Enjoy your freshly baked Coffee-Hazelnut Biscotti either alone or pair with your favorite warm beverage such as coffee (or even better: mocha hazelnut biscotti with a cup of cappuccino).
Substitutions and Variations
One of the great things about homemade hazelnut biscotti is that you can easily customize the recipe to suit your taste. Here are some substitution ideas and variations for this coffee-hazelnut biscotti recipe:
– Hazelnuts: If you’re not a fan of hazelnuts or have an allergy, feel free to substitute them with another nut, such as almonds, walnuts, or pecans.
– Espresso powder/Kahlua: If you don’t have instant espresso powder or Kahlua on hand, you can try using regular instant coffee, coffee liqueur, or skip it altogether if you prefer a milder flavor.
– Flours: I used a combination of whole wheat flour and all-purpose flour in this recipe for added nutrition and texture. However, you can use only all-purpose flour if that’s what you have available or use a gluten-free flour blend for a gluten-free option.
– Sugars: I used both light brown sugar and granulated sugar for a slightly caramelized flavor and crispy texture. You can use only granulated sugar if you prefer a lighter color or use a natural sweetener like Natvia for a healthier option.
– Mix-ins: Hazelnut biscotti pairs well with many flavors, so feel free to add in some chocolate chips, cocoa powder, or chopped dried fruits like cranberries or apricots for added texture and sweetness.
Overall, don’t be afraid to experiment with flavors and ingredients to make this recipe your own. That’s the beauty of homemade treats!
Serving and Pairing
The perfect pairing for coffee-hazelnut biscotti is, no surprises here, a hot cup of coffee. The biscotti’s nutty and robust profile compliments the coffee’s earthy flavors and enhances its sweetness. I recommend brewing your favorite roast of whole bean coffee beans and grinding them fresh for a fuller and fresher taste.
If you’re feeling adventurous, try dipping your biscotti in a shot of Kahlua or crumble it over cappuccino foam for an extra hit of caffeine. For a non-alcoholic pairing, try serving it with a tall glass of milk or hot cocoa.
For an indulgent dessert that’ll leave you feeling satisfied, serve the biscotti alongside a bowl of gelato or chocolaty mousse. A drizzle of chocolate or caramel sauce would take your presentation to the next level.
This biscotti is versatile when it comes to serving times. You can have it as a light breakfast with your morning joe, as an afternoon pick-me-up snack, or dessert after dinner with friends and family.
Whatever way you decide to serve it up, make sure to savor every bite and sip. Coffee-hazelnut biscotti has now become one of my favorite treats, and I’m sure it will become one of yours too.
Make-Ahead, Storing and Reheating
Making coffee-hazelnut biscotti is a labor of love, so why not make them ahead of time and store them for later? Once your biscotti are baked and completely cool, store them in an airtight container at room temperature for up to two weeks. If you want to keep the biscotti fresher for longer, you can freeze them for up to three months. Just let them thaw at room temperature before serving.
To reheat your biscotti, preheat your oven to 350 degrees F (175 degrees C) and bake them for about 5-8 minutes. This will bring back their crispy texture and enhance their flavor. Avoid microwaving your biscotti as it will make them soft and chewy instead of crispy.
If you decide to dip your biscotti in chocolate or add chocolate chips into the batter, it’s best to store them in the fridge to prevent the chocolate from melting. However, if you prefer room temperature biscotti with melty chocolate, you can simply store them in an airtight container at room temperature for up to three days.
Overall, storing and reheating coffee-hazelnut biscotti is easy and effective. With just a few simple steps, you can enjoy freshly baked biscotti anytime with that unique coffee-hazelnut flavor that makes this recipe so popular.
Tips for Perfect Results
When it comes to making the perfect coffee-hazelnut biscotti, there are several tips and tricks that can help you achieve the best results. Here are some of my favorite tips to keep in mind while making this delicious recipe.
Firstly, ensure that all of your ingredients are at room temperature before baking. This will help them to combine more easily and evenly, giving you a smooth and consistent dough.
Secondly, make sure to measure your ingredients accurately. Biscotti is a delicate dessert, and any variations in measurements can have a significant impact on the final product. So take your time and measure each ingredient carefully with a digital scale or measuring cups and spoons.
Next, don’t overwork the dough. Handling the dough too much can create tough biscotti instead of light and crispy treats. Mix ingredients together until just combined before shaping the dough into logs.
For best results, use high-quality ingredients such as freshly roasted coffee beans and blanched hazelnuts. This will give you the best possible flavor and texture for your biscotti.
Additionally, when cutting the logs into slices after their first bake, use a serrated bread knife to prevent crumbling. Cutting straight down using even pressure will give you clean cuts without breaking apart the log.
Finally, keep an eye on your biscotti while baking to avoid burning or overcooking them. Bake for 10-12 minutes on each side and make sure they turn a nice golden brown color before taking them out of the oven.
Following these tips will ensure that your coffee-hazelnut biscotti turns out perfectly every time. And remember – don’t be afraid to experiment with substitutions and variations to make this recipe truly your own!
Before I wrap up this recipe, let me answer some frequently asked questions that might come to mind while making these delicious coffee-hazelnut biscottis.
What is the secret to making biscotti?
When making biscotti, it’s best to give them only 10 minutes to cool after the first bake. Once they’ve cooled down a bit, take a serrated knife and cut them with a sawing motion. Don’t forget to flip them over during the second baking phase to ensure both sides get evenly baked. Finally, transfer the sliced biscotti onto a wire rack and let them cool completely before serving.
Is biscotti better with oil or butter?
Different coffee recipes may require different ingredients, such as eggs, butter, or oil. It is important to note that while the traditional method only includes eggs, using butter or oil can result in a softer texture but shorter shelf life. The decision is ultimately up to you!
Are you supposed to dip biscotti in coffee?
Biscotti is a sought-after treat to go hand-in-hand with coffee, widely enjoyed in Italy. Biscotti is crafted and baked keeping in mind its purpose of being dipped in the coffee, and no other pastry does this job so perfectly. The sound of crisp biscotti with the richness of coffee is an unbeatable combination that no one should miss out on.
Why didn’t my biscotti get hard?
When preparing biscotti, it is important to ensure that they are baked for a sufficient amount of time during the second round. If the cookies are still too soft, it could indicate that they were not left in the oven for long enough. A thickness of 1/2cm or 1/4 inch is ideal for biscotti slices, which should be baked at 180c/350F for about 20 minutes to achieve the desired texture.
In conclusion, this coffee-hazelnut biscotti recipe is a must-try for all the coffee lovers out there. Made with simple ingredients like flour, sugar, hazelnuts, and coffee powder, this recipe produces crispy and crunchy biscotti that pairs perfectly with a hot cup of cappuccino. With its numerous substitutions and variations, this recipe can be easily customized to meet your taste buds’ requirements.
By following the tips mentioned in the article, you can get that perfect golden brown biscotti that will tempt your taste buds. Whether you want gluten-free or double chocolate biscotti, this recipe is an excellent base for experimenting with different flavors.
So why not give this delicious coffee-hazelnut biscotti recipe a try? It’s easy to prepare and makes an excellent gift option for those who appreciate the aroma of freshly brewed coffee beans. Share your experience with us and let us know which variation you liked the most in the comments section below!
Coffee-Hazelnut Biscotti Recipe
- 2 tablespoons Kahlua
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon canola oil
- 2 large eggs
- 1 egg white
- 1 1/3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup hazelnuts, toasted and coarsely chopped
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons coffee beans, ground
- Preheat oven to 300.
- Place Kahlua in a small bowl. Microwve on high for ten seconds.
- Stir in cocoa and espresso powder until smooth.
- Add oil, eggs, and egg white, stirring with a whisk until blended.
- Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
- Add ground coffee, and pulse two times or until mixture is blended.
- With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
- Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
- Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
- Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
- Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
- Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
- Turn cookies over and bake an additional ten minutes.
- Remove cookies from baking sheets; cool completely on wire racks.