Mocha Hazelnut Latte Biscotti
A delightful treat that combines the rich flavors of chocolate, coffee, and crunchy hazelnuts, perfect for enhancing your coffee break.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Gives the biscotti its structure, resulting in a delightful crunch.
- 1/4 cup cocoa powder Adds a rich chocolate flavor that pairs perfectly with coffee.
- 1 tablespoon baking powder Helps the biscotti rise slightly for a perfect texture.
- 1 teaspoon salt Enhances the overall flavor balance.
Wet Ingredients
- 10 tablespoons unsalted butter (melted) Provides a creamy richness.
- 1 1/2 cups granulated sugar Sweetens the biscotti.
- 3 whole eggs Bind the ingredients together.
- 1 tablespoon vanilla extract Gives a lovely aromatic quality.
- 2 tablespoons ground espresso powder Intensifies the coffee flavor.
- 1 egg white for brushing Gives a shiny finish.
Special Ingredients
- 1 cup chocolate-covered espresso beans (chopped) Offers a sweet crunch and a burst of coffee flavor.
- 1/2 cup roasted hazelnuts (chopped) Adds a nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and adjust the oven rack to the center position. Line a large sheet pan with parchment paper.
Combining Ingredients
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Whisk until combined.
- In a stand mixer, blend the granulated sugar and melted butter until well incorporated. Add eggs, ground espresso powder, and vanilla, mixing until smooth.
- Gradually add the flour mixture to the wet ingredients, blending on the mixer’s lowest speed until fully combined.
- Fold in chopped hazelnuts and chocolate-covered espresso beans until evenly distributed.
Shaping and Baking
- Dust the baking sheet with cocoa powder. Divide dough into two portions and shape each into a flattened loaf (3x15 inches, 1 1/2 inches thick).
- Brush egg white over each loaf. Bake for 25-30 minutes until slightly golden. Let cool on the baking sheet.
- Slice the cooled loaves diagonally into pieces about 1/2 inch thick. Lay the cut side down on the baking sheet.
- Return sliced biscotti to the oven and bake for another 10 minutes. Flip and bake for an additional 8-10 minutes until golden and crisp.
Storage
- Store cooled biscotti in an airtight container for up to 2 weeks.
Notes
Chop hazelnuts finely for even texture. For variation, try adding spices like cinnamon or nutmeg. Be careful not to overbake during the second bake to maintain the perfect texture.