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A favored pairing with a cup of coffee, biscotti is quite literally a very tough cookie. The biscotti's hardness is due in part to the heaviness of the dough, as well as its two baking times. The dough is formed into loaves that are first baked and then sliced on the diagonal into long pieces. A serrated knife or an electric knife works best in this step, offering a sharp edge to cut through the hard outer surface of the cookie.

Recipe by Oxmoor House September 2006


Recipe Summary

5 dozen (serving size: 1 biscotto)


Ingredient Checklist


Instructions Checklist
  • 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 nuts 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 remaining 6 tablespoons hazelnuts; pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface, and knead lightly 4 or 5 times. Divide 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 pan; 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 soft in center but will harden as they cool). Remove cookies from pans; cool completely on wire racks.