Biscotti means twice baked resulting in a crisp biscuit or cookie originating from Italy. Traditionally biscotti di Prato contained no fat ensuring longevity and creating a crunchy, brittle biscotti. These Espresso and Roasted Hazelnut biscotti are not your traditional hard biscotti that you need to dunk in a good espresso or a glass of spumante to eat. These biscotti are delicious eaten in the traditional way and stay firm when dunked into your espresso but are tender enough to enjoy on their own due to the added butter. I have been making these biscotti in one form or another since the recipe was published in the Australian Family Circle magazine in the winter of 2008.
The original recipe contained hazelnuts, only white chocolate and no coconut and made in this way these biscotti really are lovely but of course, the recipe is varied according to what I have in the pantry and what I feel like eating – in this case keeping the hazelnuts and adding dark chocolate and coconut. They are so simple and have a fantastic intense coffee flavour. Don’t be afraid of the ground coffee beans. That’s what make this recipe so special.
My favourite way to eat these is dipped in warmed Nutella. Are you a dipper? Do you prefer to dip in tea, coffee or wine? Have you ever tried dipping into warmed Nutella?
A much loved recipe of mine which has been adapted over time and evolved into these delicious coffee flavoured, nutty biscotti.
- 125 g butter softened
- 3/4 cup caster sugar
- 1 tsp vanilla
- 2 eggs (see notes)
- 1/2 cup coffee beans (see notes)
- 2 1/3 cups plain flour
- 1/4 cup dessicated coconut
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 cup roasted hazelnuts skinned
- 150 g dark chocolate chopped
Preheat over to 180C and line a large oven tray with baking paper.
Beat the butter, sugar and vanilla with an electric mixer until pale. Add eggs one at a time.
Put the coffee beans into food processor and process for 2 minutes until finely chopped. Add flour, baking powder and cinnamon. Pulse until well blended.
Stir flour into butter mixture along with coconut, hazelnuts and chocolate and mix until well combined.
Knead lightly and form into two logs about 25cm long on the baking tray and pat down to about 1 1/2 cm in thickness. Bake for 25 minutes. Cool completely - about 1 hour.
Reheat the oven to 150C. Line two baking trays with baking paper. Using a serrated knife cut logs into 1cm slices and arrange cut side down on baking trays.
Bake for 15 minutes until firm to touch. Cool on a wire rack.
A couple of readers have messaged me to say the biscotti were crumbling when cutting so here is a few extra notes
- Use extra large eggs - 70g eggs or even larger. It is better to err on the larger side of eggs with these biscotti.
- Always grind your own coffee beans as per the recipe. Don't use preground, it is way too fine.
- Hold back a couple of spoonfuls of flour if you think it is looking dry. You can always add more flour but you can't take it away.
- Use a thin bladed, serrated knife to cut the biscotti. Cut slowly and carefully. Some will break, that's inevitable but that's the cook's treat!