Mocha Hazelnut Biscotti

Course: Dessert, Snack

Cuisine: Christmas, Italian, North American

Prep Time: 40

Cook Time: 50

Total Time: 1 30

Servings: cookies

Calories: 372kcal

Author: Lord Byron's Kitchen

Mocha Hazelnut Biscotti is prepared with deep, rich cocoa, espresso powder, coffee liqueur, chocolate espresso beans, and roasted hazelnuts. This is one very serious biscotti recipe!

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Ingredients

3 cups all purpose flour
1/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon salt
10 tablespoons butter, melted
1 1/2 cups sugar
3 large eggs
1 tablespoon coffee extract, or vanilla extract
2 tablespoons ground espresso powder
1 tablespoon coffee liqueur, or strong brewed coffee
1 cup chocolate covered espresso beans, roughly chopped
1/2 cup roasted hazelnuts, roughly chopped
1 large egg white, beaten

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a mixing bowl, beat together the sugar and melted butter until well combined and creamy.
Next, add the eggs, espresso powder, coffee extract, and coffee liqueur. Beat into the batter until well mixed.
Add the flour mixture to the wet ingredients and beat in until just combined.
Add the chocolate covered espresso beans and hazelnuts. Fold into the batter with a spatula or wooden spoon.
Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with cocoa powder; dough is a bit sticky!)
Form log into a rectangle shape that is roughly 6" wide and 16" long
Using a pastry brush, brush the log with the beaten egg white.
Bake for 35 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
Place slices back onto baking sheet which has been lined with more parchment paper. Slices should be placed standing up, meaning that the cut sides are both exposed. Leave at least 1 inch of space between each biscotti. Bake for 18 minutes.
Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

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