Espresso-Hazelnut Biscotti

Dunk these twice-baked mocha-hazelnut cookies in tea or coffee for an afternoon treat.

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  • Makes: 36 servings
  • Makes: about 36 biscotti
  • Prep: 30 mins
  • Bake: 25 mins 350°F
  • Cool: 30 mins

Espresso-Hazelnut Biscotti

Directions

  1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar and baking powder; beat until combined. Beat in eggs. Beat in cocoa powder, espresso powder or coffee crystals (if using coffee crystals, first dissolve in 1 teaspoon water), and as much flour as you can with the mixer. Stir in remaining flour, chocolate pieces, and nuts with a wooden spoon. Divide dough in half.
  2. Shape each portion into an 11-inch-long loaf. Place loaves 5 inches apart on a lightly greased cookie sheet. Flatten each loaf until 2-1/4 to 2-1/2 inches thick. Combine egg white and 1 teaspoon water. Brush on loaves. Sprinkle with coarse or granulated sugar.
  3. Bake in a 350 degree F oven for 25 minutes or until firm and a toothpick inserted in center comes out clean. Cool on cookie sheet for 30 minutes or until completely cool.
  4. Transfer to a cutting board, and cut each loaf diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on the cookie sheet. Bake in a 325 degree F oven for 8 minutes. Turn slices over and bake for 5 to 10 minutes more or until dry and crisp. Transfer slices to wire racks to cool. If desired, dip part of each slice in melted white baking pieces. Makes about 36.
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Nutrition Facts (Espresso-Hazelnut Biscotti)

  • Per serving:
  • 120 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 25 mg chol. ,
  • 62 mg sodium ,
  • 16 g carb. ,
  • 0 g fiber ,
  • 2 g pro.
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