Introduction: The Delight of Espresso Hazelnut Biscotti
There’s something wonderfully comforting about pairing a cup of coffee with a crunchy, flavorful biscotti. If you’re a coffee lover and enjoy a little indulgence with your morning brew, then Espresso Hazelnut Biscotti will undoubtedly become your go-to treat. This recipe blends the rich, aromatic flavor of espresso with the buttery, nutty crunch of toasted hazelnuts, making it the perfect snack or gift. Plus, it’s incredibly easy to make!
In this article, we’ll dive deep into this delightful recipe, sharing its origin, the perfect ingredients, a step-by-step guide to making it, and some creative variations to try. Let’s start by exploring the Espresso Hazelnut Biscotti and why it should be a staple in your kitchen!
What is Espresso Hazelnut Biscotti?
Espresso Hazelnut Biscotti is a traditional Italian cookie known for its crisp texture and coffee-forward flavors. Biscotti, which translates to “twice-baked,” is the process that gives these cookies their characteristic crunch. They are perfect for dipping into coffee or tea. With a strong espresso kick and the toasty, rich flavor of hazelnuts, these biscotti are ideal for any coffee lover. Whether you’re preparing a sweet snack for yourself, a gift for a friend, or a treat for a special occasion, this recipe is guaranteed to impress.
Origin of Espresso Hazelnut Biscotti
The word “biscotti” comes from the Latin bis (twice) and coctus (baked), referencing the unique preparation method that involves baking the dough twice. Originating in Italy, biscotti were initially made as a durable, long-lasting food for travelers and soldiers. Their crisp texture allowed them to be stored for long periods without spoiling, making them an ideal snack for those on the go.
Over time, the traditional Italian biscotti has evolved, with various flavors and add-ins such as chocolate, almonds, and spices. The combination of espresso and hazelnuts in this recipe brings a contemporary twist to this beloved classic.
Ingredients with Quantities
For your perfect batch of Espresso Hazelnut Biscotti, gather the following ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup chopped hazelnuts (preferably toasted for enhanced flavor)
- 2 tablespoons espresso powder (for that rich coffee flavor)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
Optional Enhancements:
- Melted dark chocolate for dipping
- Crushed hazelnuts for topping
- Orange zest or a pinch of cinnamon for added flavor
Step-by-Step Preparation Method
Step 1: Preheat the Oven and Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring that it is ready for the dough.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, espresso powder, baking powder, and salt. This creates a solid base for your biscotti and infuses the dry ingredients with a rich coffee flavor.
Step 3: Prepare the Wet Ingredients
In another bowl, whisk the eggs and vanilla extract until smooth and well combined. This mixture will add moisture and help bind the dry ingredients.
Step 4: Combine the Wet and Dry Ingredients
Gradually pour the egg mixture into the dry ingredients, mixing as you go. Stir everything together until a dough begins to form. You should end up with a thick, slightly sticky dough that holds together when pressed.
Step 5: Add the Toasted Hazelnuts
Fold in the chopped hazelnuts until evenly distributed throughout the dough. The nuts add a wonderful crunch and nutty flavor that pairs perfectly with the espresso.
Step 6: Shape the Dough into Logs
Divide the dough into two equal portions. Roll each portion into a log shape, about 10 inches long and 2 inches wide. Place the logs on your prepared baking sheet, making sure to leave enough space between them to allow for expansion during baking.
Step 7: Bake the Logs
Bake the logs in your preheated oven for about 25–30 minutes or until they are golden brown and firm to the touch. Once done, remove the logs from the oven and let them cool for 10 minutes.
Step 8: Slice the Logs into Biscotti
Using a serrated knife, slice the logs diagonally into ¾-inch pieces. Be sure to slice carefully, as the logs will still be somewhat soft inside.
Step 9: Second Bake for Crunchiness
Place the sliced biscotti back on the baking sheet, cut-side down. Bake for an additional 10–12 minutes per side, or until the biscotti are golden brown and crisp. This second bake is what gives biscotti their signature crunch.
Step 10: Cool and Store
Allow the biscotti to cool completely on a wire rack. Once cooled, store your biscotti in an airtight container. They can stay fresh for up to two weeks and are perfect for snacking or gifting.
Variations of Espresso Hazelnut Biscotti
- Chocolate-Dipped Biscotti: After the biscotti have cooled, dip one end into melted dark chocolate for a rich, indulgent twist. Sprinkle with crushed hazelnuts for added texture.
- Spiced Biscotti: Add a touch of orange zest or a pinch of cinnamon to the dough for an aromatic, citrusy flavor. These enhancements complement the espresso and hazelnuts beautifully.
- Nut Substitutes: While hazelnuts are a delicious choice, you can experiment with other nuts like almonds, pistachios, or walnuts for a different flavor profile.
- Gluten-Free Biscotti: Swap out the all-purpose flour with a gluten-free flour blend. This variation ensures that those with dietary restrictions can still enjoy the delight of biscotti.
Frequently Asked Questions (FAQs) About Espresso Hazelnut Biscotti
1. Can I freeze biscotti?
Yes, biscotti freeze very well. After baking and cooling, place them in an airtight container or zip-top bag and store them in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or re-crisp them in the oven for a few minutes.
2. Can I make Hazelnut Biscotti without espresso powder?
While espresso powder enhances the coffee flavor, you can substitute it with instant coffee granules. Just dissolve the granules in a little water before adding them to the dough.
3. How do I store biscotti to maintain freshness?
Store your biscotti in an airtight container at room temperature. They can last up to two weeks and will maintain their crunchiness.
4. Can I use a hand mixer or stand mixer to make biscotti dough?
Yes, you can use a hand mixer or stand mixer to combine the ingredients. However, be careful not to overmix the dough, as biscotti dough should be thick and not too soft.
Conclusion: A Perfect Biscotti for Every Coffee Lover
The Espresso Hazelnut Biscotti is a perfect combination of rich, aromatic coffee and the crunchy, nutty texture that makes every bite a treat. Whether you’re enjoying it with your morning coffee or giving it as a thoughtful gift, these biscotti are sure to impress. With their simple yet flavorful ingredients and easy preparation, this recipe is perfect for both novice and experienced bakers. Don’t forget to experiment with variations like chocolate dipping or adding spices, and make this recipe your own. Happy baking, and enjoy your perfect biscotti with every sip of coffee!
This is your step-by-step guide to making a delicious, crunchy Espresso Hazelnut Biscotti that is guaranteed to satisfy your cravings. By following the outlined method and ingredients, you’ll create a perfect batch every time.
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Espresso Hazelnut Biscotti Recipe: A Perfect Crunchy Delight for Coffee Lovers
- Total Time: 55 minutes
- Yield: 24 1x
- Diet: Vegetarian
Description
Espresso Hazelnut Biscotti is a traditional Italian cookie known for its crisp texture and coffee-forward flavors. Biscotti, which translates to “twice-baked,” is the process that gives these cookies their characteristic crunch. They are perfect for dipping into coffee or tea. With a strong espresso kick and the toasty, rich flavor of hazelnuts, these biscotti are ideal for any coffee lover. Whether you’re preparing a sweet snack for yourself, a gift for a friend, or a treat for a special occasion, this recipe is guaranteed to impress.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup chopped hazelnuts (toasted for extra flavor)
- 2 tablespoons espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine dry ingredients: flour, sugar, espresso powder, baking powder, and salt.
- In a separate bowl, whisk eggs and vanilla until smooth.
- Add wet ingredients to dry and mix until a dough forms. Fold in chopped hazelnuts.
- Divide dough in half and shape into two logs (about 10″ long and 2″ wide). Place on baking sheet.
- Bake for 25–30 minutes until golden and firm. Let cool for 10 minutes.
- Slice logs diagonally into ¾-inch pieces using a serrated knife.
- Place slices cut-side down on the baking sheet and bake again for 10–12 minutes per side until crisp.
- Cool completely on a wire rack. Store in an airtight container.
Notes
These biscotti pair beautifully with a morning cappuccino or after-dinner espresso. For a gourmet twist, dip one end in melted dark chocolate and sprinkle with crushed hazelnuts. Store in an airtight container for up to two weeks—perfect for gifting or coffee breaks!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: Biscotti
- Calories: 120kcal
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Espresso Hazelnut Biscotti Recipe
