Mocha Hazelnut Biscotti
As I reported before, as chief cook and bottle washer in my house, the job of keeping my husband’s biscotti jar full falls into my job description. Although he would be quite happy if I made the same old simple almond biscotti each week, I tend to get bored making the same recipe over and over again. He is also into healthy food so I decided to try my hand at substituting some whole wheat flour for some of the all-purpose flour, and used a single whole egg and two egg whites instead of two whole eggs. I flavored the biscotti with Frangelico liqueur, a little dark cocoa, and espresso powder, as well as whole hazelnuts. I also had a few almonds mixed in with my hazelnuts, so they ended up in the dough batter as well. The biscotti were a hit, and are firm enough to dip into your morning coffee but are not too hard to enjoy on their own. If you wanted to dress the biscotti up a bit, you could also either dip one end into melted chocolate, or drizzle some chocolate across the cookie once they have cooled. I usually shape my biscotti dough into a single log which makes larger cookies, but you could also divide the dough into two logs to make more smaller sized biscotti.
Perfect Biscotti For Dipping In A Creamy Cappuccino!
Deborah Mele 2011
Chocolate Hazelnut Biscotti
Yield: 2 Dozen Biscotti
Prep Time: 20 mins
Cook Time: 50 mins
Chocolate, coffee, and hazelnut are made to go together in these biscotti.
2 Tablespoons Frangelico Liqueur
2 Tablespoons Unsweetened Dark Cocoa Powder
1 Teaspoon Instant Espresso Powder
1 Teaspoon Light Olive Oil
2 Large Egg Whites
1 Large Egg
1 1/2 Cup All-purpose Flour
1/2 Cup Whole Wheat Pastry Flour
1/2 Cup Light Brown Sugar
1/2 Cup Granulated Sugar
1 Cup Chopped Hazelnuts
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
Preheat oven to 325 degrees F.
Prepare baking sheet by either spraying with non-stick baking spray, applying a sheet of parchment paper, or a silicon liner.
In a small bowl stir together the liqueur, cocoa, and espresso powder until smooth.
Add the oil, egg whites, whole egg, two sugars, and blend with a hand mixer on medium or whisk by hand until well blended.
In a separate bowl, mix together the flours, baking powder, baking soda, and salt.
Add the flour mixture to the egg mixture and stir with a wooden spoon or on low with a hand mixer until the dough comes together.
Add the hazelnuts and stir, and then dump the dough onto a lightly floured surface and knead by hand briefly to bring the dough together.
Either divide the dough in half, or use the entire ball of dough to create one or two logs about 2 inches high on your prepared baking sheet.
Bake for about 30 minutes for two logs, or 35 minutes for a single log or until the logs begin to crack on top and are firm to the touch.
Cool for 10 minutes and reduce the heat to 300 degrees F.
Once the logs have cooled, use a serrated knife and cut the logs into 1/2 inch pieces.
Lay the biscotti flat side down side by side on the baking sheet and bake for 10 minutes.
Turn the biscotti over and bake an additional 10 minutes on the other side.
Cool completely before storing.
The biscotti will firm as they cool.
©2015+ Deborah Mele & italianfoodforever.com