This Easy Biscotti recipe is as addictive as it is simple.
Flavoured with espresso and hazelnuts, these Italian biscotti are the perfect end to a good meal.
About this easy biscotti recipe
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.
This easy biscotti recipe with espresso and hazelnuts is not your traditional hard biscotti that you need to dunk in a good espresso or a glass of spumante to eat. These Italian biscotti are delicious eaten in the traditional way and stay firm when dunked into your espresso. However these espresso biscotti are tender enough to enjoy on their own due to the added butter. Adding a little fat to the traditional biscotti make them tender. Adding a little bit of oil also works in the same way just like in my Salted Cranberry and Pecan Biscotti
Can I vary this easy biscotti recipe?
Absolutely! The variations for this Italian biscotti are limited only to your imagination. I often vary the recipe according to what is in the pantry and needs to be used up.
Why not substitute the nuts, chocolate or spices for:-
- white chocolate
- milk chocolate
- ground ginger
- mixed spice
Don’t be afraid of the ground coffee beans. That’s what make this recipe so special.
This easy biscotti recipe is so simple and has a intense coffee flavour.
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!