espresso and hazelnut biscotti
5 from 1 vote

Espresso and Roasted Hazelnut Biscotti

A much loved recipe of mine which has been adapted over time and evolved into these delicious coffee flavoured, nutty biscotti.
Servings: 40 biscotti
Author: Marcellina


  • 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!