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Cappuccino Hazelnut Biscotti
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

These biscotti are the perfect addition to your Holiday cookie tray!  Baking them twice makes them crisp; espresso, chocolate and hazelnuts make them delicious!

Course: Dessert
Servings: 32 biscotti
Ingredients
  • 1 can Baker's Joy¨ non-stick spray with flour
  • 2 cups all purpose flour
  • 1 cup sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 egg yolk
  • 1/3 cup strong brewed espresso, cooled
  • 1 Tbsp. milk
  • 1 tsp. vanilla
  • 3/4 coarsely chopped  hazelnuts
  • 1 cup bittersweet chocolate chips
  • 1 egg beaten with 1 teaspoon water (optional)
Instructions
  1. Preheat oven to 350˚F.  Spray baking sheet with Baker's Joy spray.
  2. Combine flour, sugar, baking soda, baking powder, salt, cinnamon and cloves in a large bowl of electric mixer fitted with paddle attachment.
  3. Combine egg yolk, espresso, milk and vanilla.  With mixer running, pour liquid mixture into flour mixture beating until a dough forms.  With mixer on low speed add hazelnuts and chips and mix, just until combined.
  4. Turn dough onto floured surface and knead lightly.  Halve dough and form each half into a flattish 12 x 2- inch log.   Arrange logs on baking sheet and brush with egg wash if desired.  Bake 35 minutes.  
  5. Remove from oven and gently transfer loaves to cutting board. Cut into ¾- inch thick slices. Arrange biscotti, cut sides down, on baking sheet. Bake 10 minutes, turning once. Remove to wire rack and cool completely. Store biscotti in an airtight container.