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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Coffee-Hazelnut Biscotti

This recipe goes with Coffee-Hazelnut Parfaits

Cooking Light JULY 1999

  • Yield: 5 dozen (serving size: 1 biscotto)

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.

Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 24%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 6.9g
  • Fiber: 0.2g
  • Cholesterol: 4mg
  • Iron: 0.3mg
  • Sodium: 30mg
  • Calcium: 5mg
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Coffee-Hazelnut Biscotti recipe

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