Coffee Biscotti
A much loved recipe of mine which has been adapted over time and evolved into these delicious coffee flavoured, nutty biscotti.
- Prep time
- 1 hr
- Cook time
- 40 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup (1 stick/115 grams) unsalted butter (softened)
- ¾ cup superfine (castor) sugar
- 1 tsp vanilla extract
- 2 eggs ((see notes))
- ½ cup coffee beans ((see notes))
- 2 ⅓ cups (290 grams) all purpose plain flour
- ¼ cup desiccated unsweetened coconut
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 cup roasted hazelnuts (skinned)
- ¾ cup (150 grams) chopped dark chocolate
Instructions
- 1
Preheat over to 350ºF/180ºC and line a large oven tray with baking paper.
- 2
Put the coffee beans into food processor and process for 2 minutes until finely chopped.
- 3
Be sure to measure the flour carefully without compacting it into the cups. Then sift flour, baking powder and cinnamon.
- 4
Beat the butter, sugar and vanilla with an electric mixer until pale. Add eggs one at a time. (To avoid a crumbly dough, use extra large eggs. Please read the notes below!)
- 5
Stir sifted flour mixture (reserving a few tablespoons) into butter mixture along with ground coffee, coconut, hazelnuts and chocolate and mix until well combined. If the dough is very sticky, add the reserved flour a little at a time. Please read the notes below!
- 6
Knead lightly and form into two logs about 10in/25cm long on the baking tray and pat down to about approx ½ inch/1½cm in thickness. Bake for 25 minutes.
- 7
Cool the logs for about 10 minutes. It's best to cut these while still warm.
- 8
Turn the oven down to to 300ºF/150ºC. Line two baking trays with baking paper. Using a serrated knife cut logs into approx. ⅓ inch/1cm slices and arrange cut side down on baking trays. Please check the notes below for tips on slicing.
- 9
Bake for 15 minutes until firm to touch. Cool on a wire rack.