Sweets

Chocolate Espresso Hazelnut Biscotti

Author: Mary DiSomma

As seen on WGN9 Lunchbreak, March 21, 2022

Just like the women before me, I love baking biscotti. Thank you, Mom and Grandma! They taught me so many traditional, heritage recipes, and the family repertoire was not lacking in cookies. Biscotti aren’t exactly cookies, per se—but they are sweet, crunchy, and sooo satisfying dunked in a hot cup of coffee. 

This particular recipe is featured in my first cookbook, A Gift of Cookies combines three of my favorite flavors: rich chocolate, energizing espresso, and creamy, earthy, hazelnuts. Combined with the sweetness of sugar and the warmth of cinnamon and nutmeg, this might even be my (shhh) favorite biscotti recipe ever.

Chocolate Espresso Hazelnut Biscotti

Chocolate Espresso Hazelnut Biscotti

Chocolate, coffee, and cinnamon in one biscotti? Get outta here! On my Christmas cookie platter, this is the one everyone goes for. Don’t tell anybody—but these are my favorite biscotti. Delightful.

Yield
36 Biscotti
Prep Time
20 minutes 20 min
Cook Time
50 minutes 50 min
Total Time
1 hour 10 minutes 1 hr 10 min

Ingredients

Instructions

  1. Preheat the oven to 325 degrees. In the bowl of a stand mixer, cream together the butter, sugar, brown sugar, and espresso powder. With the mixer on low speed, add eggs, one at a time, beating well after each addition. If you’re using it, add the tablespoon of cognac now. Then, beat until light and fluffy.
  2. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the butter mixture. Mix until just combined. Add chocolate chips and hazelnuts, mixing until just incorporated.
  3. Form the dough into two logs about 2 inches wide by 12 inches long. Place the logs on a parchment-lined sheet pan 3 inches apart.
  4. Bake the dough logs for about 25 minutes or until firm. The bottoms should be golden brown.
  5. Remove the loaves from the oven and let them cool on the pan for 5 minutes, then transfer them to a cutting board. Using a serrated knife, slice on a 45-degree angle into ½ inch slices.
  6. Place the slices, cut side down, back on the sheet pan. Bake for 10 minutes, then turn the biscotti over and bake for an additional 10 minutes.
  7. Transfer the baked biscotti to a cooling rack. Once they are completely cooled, you can store them in an airtight container.
Chocolate Espresso Hazelnut Biscotti

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