Espresso Hazelnut Biscotti

Elevate your coffee break with these irresistible Espresso Hazelnut Biscotti—crunchy, nutty, and infused with the bold flavor of espresso. Perfectly designed for dunking, these twice-baked Italian cookies combine aromatic espresso powder with toasted hazelnuts for a rich, nutty bite in every slice. The addition of optional dark chocolate drizzling or dipping creates a decadent finish, making them an indulgent treat for any occasion. With simple ingredients and straightforward preparation, these biscotti are perfect for gifting or enjoying alongside your favorite cup of coffee or tea. Bake up a batch of these coffeehouse-style cookies, and savor a treat that stays fresh for up to two weeks!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 1 tablespoon Espresso powder
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.75 cup Whole hazelnuts (toasted and roughly chopped)
• 4 tablespoons Unsalted butter (melted and slightly cooled)
• 4 ounces Dark chocolate (optional, for drizzling or dipping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and espresso powder. Whisk to combine thoroughly.

Step 3

In a separate medium bowl, whisk together the eggs, vanilla extract, and melted butter until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or spatula until a dough begins to form.

Step 5

Fold in the toasted hazelnuts until evenly distributed throughout the dough.

Step 6

Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide and transfer to the prepared baking sheet.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the logs are firm and light golden brown. Remove from the oven and let cool for 10 minutes.

Step 8

Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet.

Step 9

Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices over and bake for another 5-10 minutes, or until dry and crisp.

Step 10

Allow the biscotti to cool completely on a wire rack. If desired, melt dark chocolate and drizzle over the biscotti or dip one end for a sweet finish.

Step 11

Store in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	833 grams (833.0g)

Amount per serving	% Daily Value*
Calories	3386

Total Fat 162.20g	208%
Saturated Fat 61.10g	306%
Polyunsaturated Fat NaNg
Cholesterol 684mg	228%
Sodium 1283mg	56%
Total Carbohydrate 426.70g	155%
Dietary Fiber 24.60g	88%
Total Sugars 210.50g
Protein 65.30g	131%

Vitamin D 123IU	615%
Calcium 332mg	26%
Iron 31mg	174%
Potassium 2020mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 7.6%

Carbs: 49.8%