These Mocha Hazelnut Latte Biscotti are made with dark cocoa, coffee or hazelnut liqueur and ground espresso powder. With a healthy handful of toasted hazelnuts and chocolate-covered espresso beans, you'll never want your morning cup of coffee without one (or two) of these biscotti alongside it.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Bread & Bakery, Dessert
Cuisine: Italian
Servings: 24biscotti
Calories: 215kcal
Ingredients
3cupsall-purpose flour
1/4cupcocoa powder*
1tablespoonbaking powder
1teaspoonsalt
10tablespoonsunsalted buttermelted
1 1/2cupsgranulated sugar
3eggs
1tablespoonvanilla
2tablespoonsground espresso powder
1tablespooncoffee or hazelnut liqueuroptional
1cupchocolate-covered espresso beanschopped
1/2cuproasted hazelnutschopped
1egg white
Instructions
Preheat oven to 350°F with the oven rack in its center position.Line a large sheet pan with parchment paper. Set aside.Next, in a large mixing bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.In a stand mixer, blend sugar and melted butter together. Once incorporated, add eggs, espresso powder, vanilla and liqueur. Mix until smooth.Gradually add flour mixture to wet ingredients. Blend on your mixer's lowest speed until fully combined.Finally, fold in chopped hazelnuts and chocolate-covered espresso beans.Dust the prepared parchment-lined baking sheet with a little cocoa powder. Divide dough into two equal portions and then shape into flattened loaves, evenly spaced on the baking sheet. You want the biscotti loaves to be about 3x15 inches in size and approximately 1 1/2-inches thick.Beat the egg white and then brush over each biscotti loaf. Transfer baking sheet into the preheat oven and bake for 25-30 minutes. The biscotti loaves are ready to be removed once slightly golden. Remove and let cool. Keep your oven on.Once the biscotti loaves are cooled, transfer to a cutting board. Next, using a serrated bread knife, slice the logs on a diagonal about 1/2-inch thick. Lay the biscotti cut side down back onto the prepared parchment-lined baking sheet and then return to the oven.Bake the sliced biscotti for 10 minutes, flip and then bake for an additional 8-10 minutes. Remove from oven and let cool completely before storing in an airtight container with a lid. Biscotti will keep for up to 2 weeks.
Notes
*I recommend making these with dark cocoa powder if you can find it. Dark cocoa adds a much deeper, chocolate flavor to these biscotti.*For an extra chocolaty treat, once the sliced biscotti are completely cooled, drizzle or dip each into melted dark or semi-sweet chocolate. You could even sprinkle some finely chopped hazelnuts onto them too. Let the chocolate set completely and then store in a single layer in an airtight container with a lid.