Coffee Hazelnut Biscotti Recipe

I absolutely adore this biscotti recipe because the combination of hazelnuts and chocolate chips gives me that perfect crunchy, nutty sweetness that pairs phenomenally with my morning coffee. Plus, the aromatic touch of instant coffee in the batter adds an extra kick that brightens my mornings and reminds me of cozy brunches with friends.

I enjoy crafting recipes that are delicious and fulfilling, and these Coffee Hazelnut Biscotti fit the bill perfectly. They bring together 2 cups of all-purpose flour, a cup of sugar, and a kind of crunch that makes them great for dipping into your morning coffee.

The toasted hazelnuts and instant coffee granules in the mix elevate their flavor to a new depth of nuttiness and richness. And with the optional mini chocolate chips, they also bring a sweetness that can’t be beat.

Ingredients

Plain flour: Supplies structure and texture; a carbohydrate source.

Sugar in granulated form: Contributes to the sweetness and the formation of a crisp texture.

Eggs serve several important functions in baking: they bind ingredients together, add moisture, and supply protein.

Granules of instant coffee: Impart the deep flavor of coffee; are a source of caffeine.

Hazelnuts: Provide a satisfying crunch; are abundant in healthful fats, proteins, and fibers.

Optional sweetness; introduces a delightful chocolate flavor.

Mini chocolate chips.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon instant coffee granules
• 1 cup hazelnuts, toasted and chopped
• 1/2 cup mini chocolate chips (optional)
• 1/2 teaspoon almond extract (optional)

Instructions

1. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a big mixing bowl, blend together very well the flour, sugar, baking powder, and salt.

3. In another bowl, whisk the eggs, then whisk in the vanilla extract, instant coffee granules, and almond extract (if using), until the coffee granules are dissolved.

4. Slowly incorporate the wet ingredients into the dry ingredients, blending vigorously until a dough is well formed.

5. Incorporate the chopped hazelnuts and mini chocolate chips (if using), making sure they are evenly distributed throughout the dough.

6. Split the dough into two equal parts, then shape each part into a log that’s roughly 12 inches long and 2 inches wide. Place the logs on a prepared baking sheet.

7. Cook for 25-30 minutes, or until the logs are solid to the feel and gently golden. Take them out of the oven and allow to cool for about 10 minutes.

8. Lower the oven temperature to 325°F (160°C). Let the logs cool slightly before using a sharp serrated knife to slice them diagonally into 1/2 inch thick pieces.

9. Place the pieces with the cut sides down on the baking sheet and put them back in the oven. Bake them for another 10-15 minutes until the biscotti are golden and crisp.

10. Let the biscotti cool all the way down on a wire rack before you serve them or stash them in an airtight container. They taste fantastic with your go-to coffee or tea.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Wooden spoon or spatula
10. Sharp serrated knife
11. Wire rack

FAQ

• Can I use whole wheat flour instead of all-purpose flour?You can substitute whole wheat flour; however, the biscotti may turn out denser and with a slightly nuttier flavor.
• What can I use instead of hazelnuts?If desired, you can substitute hazelnuts with any of the following nuts: almonds, walnuts, or pecans.
• Do I have to use instant coffee granules?Though instant coffee granules deliver a potent, intense taste, you can trade them for espresso powder and yield the same delectable results.
• Can the biscotti be made without chocolate chips?The chocolate chips can be left out; doing so will yield a less sweet biscotti.
• How long will these biscotti stay fresh?Store them in an airtight container for up to two weeks after baking and cooling.
• Is it necessary to toast the hazelnuts before using?Toasting the hazelnuts boosts their flavor and adds extra crunch, but it is not a requirement.
• How can I make these biscotti gluten-free?A gluten-free all-purpose flour blend can be used to make gluten-free biscotti.

Substitutions and Variations

For a gluten-free biscotti version, you can use a gluten-free flour blend in a 1:1 substitution for all-purpose flour.
An equal amount of coconut sugar can be used in place of granulated sugar for a flavor that is more caramel-like.
For a different kind of nut flavor, swap hazelnuts for either almonds or walnuts.
Espresso powder can be used instead of instant coffee granules for a bolder coffee flavor.
You can omit mini chocolate chips or substitute them with finely chopped dried fruit such as cranberries or apricots for more tasty bites.

Pro Tips

1. For an enhanced coffee flavor, consider blooming the instant coffee granules by dissolving them in a tablespoon of hot water before adding to the eggs and vanilla extract. This will intensify the coffee aroma and blend more smoothly into the dough.

2. To achieve an even roast on the hazelnuts, spread them on a baking sheet and toast them in the oven at 350°F (175°C) for about 10 minutes, shaking halfway through. Let them cool completely before chopping to ensure they don’t become oily when cut.

3. If the dough feels too sticky to handle when shaping into logs, lightly dust your hands with flour. This will make it easier to form the logs without them sticking to your fingers.

4. For cleaner cuts, allow the baked logs to cool a bit more before slicing them with a sharp serrated knife. A warm log may crumble or break apart, leading to uneven biscotti pieces.

5. For a decorative touch, consider drizzling melted chocolate over the cooled biscotti or dipping one end in chocolate. Let them set on a wire rack until the chocolate hardens before serving or storing.