Espresso-Hazelnut Biscotti |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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YUM! Ingredients:
2 1/2 cups unbleached all-purpose flour |
1 cup packed light brown sugar |
3 tablespoons instant espresso powder |
1 teaspoon finely grated lemon zest |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3 large eggs |
1 teaspoon vanilla |
1 cup hazelnuts |
1 egg, beaten with |
1 teaspoon water |
Directions:
1. Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
2. In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
3. On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13 long by 1 wide. Put both logs at least 4 apart on one baking sheet and brush with egg wash.
4. Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
5. Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
6. Arrange biscotti, cut sides down, on 2 baking sheets.
7. Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
8. Biscotti keep 3 days in an airtight container at room temperature.
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