Coffee-Hazelnut Biscotti

Coffee-Hazelnut Biscotti Recipe
Photo: Oxmoor House

Yield:

5 dozen (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional Information

Calories 38
Caloriesfromfat 24 %
Fat 1 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 6.9 g
Fiber 0.2 g
Cholesterol 4 mg
Iron 0.3 mg
Sodium 30 mg
Calcium 5 mg

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

Preparation

Preheat oven to 300°.

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.

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 hazelnuts 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 6 tablespoons hazelnuts; pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface; knead lightly 4 to 5 times. Divide dough 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 300° for 28 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheets. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; cool completely on wire racks.

Note: To toast hazelnuts, place on a baking sheet and bake at 350º for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel and rub off skins. Chop nuts.

July 1999
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