Coffee-Hazelnut Biscotti Recipe

Name: Coffee-Hazelnut Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Frangelico (hazelnut-flavored liqueur); 2 tablespoons unsweetened cocoa; 1 teaspoon instant espresso or 2 teaspoons instant coffee granules; 1 teaspoon vegetable oil; 2 large egg whites; 1 large egg; 1 1/3 cups all-purpose flour; 1/2 cup whole wheat flour; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup coarsely chopped toasted hazelnuts, divided; 1 teaspoon baking soda; 1/8 teaspoon salt; 2 teaspoons ground coffee beans; Cooking spray

Servings: persons

2 tablespoons Frangelico (hazelnut-flavored liqueur)
2 tablespoons unsweetened cocoa
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
1 teaspoon vegetable oil
2 large egg whites
1 large egg
1 1/3 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup coarsely chopped toasted hazelnuts, divided
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons ground coffee beans
Cooking spray

1
Preheat oven to 300u00b0.
2
Place liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso until smooth. Add oil, egg whites, and egg, stirring with a whisk until blended.
3
Lightly spoon flours into dry measuring cups; level with a knife. Place flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food processor; process until nuts are ground. Add ground coffee; pulse 2 times or until blended. With processor on, slowly add liqueur mixture through food chute; process until dough forms a ball. Add remaining 6 tablespoons hazelnuts; pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface, and knead lightly 4 or 5 times. Divide into 3 equal portions, shaping each portion into a 10-inch-long roll. Place rolls 3 inches apart on a large baking sheet coated with cooking spray. Bake at 300u00b0 for 28 minutes. Remove rolls from pan; cool 10 minutes on a wire rack.
4
Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheets. Bake at 300u00b0 for 20 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be soft in center but will harden as they cool). Remove cookies from pans; cool completely on wire racks.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons Frangelico (hazelnut-flavored liqueur), 2 tablespoons unsweetened cocoa, 1 teaspoon instant espresso or 2 teaspoons instant coffee granules, 1 teaspoon vegetable oil, and more.

Yes, Coffee-Hazelnut Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coffee-Hazelnut Biscotti

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