Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup hazelnuts, toasted and chopped
- 2 tablespoons instant espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, espresso powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chopped hazelnuts.
7. On a lightly floured surface, divide the dough into two equal portions. Roll each portion into a log shape, about 12 inches long and 2 inches wide.
8. Place the logs onto the prepared baking sheet, leaving about 3 inches of space between them.
9. Bake for 25-30 minutes, or until the logs are firm to the touch and lightly golden.
10. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
11. Using a sharp knife, slice the logs diagonally into 1/2 inch thick pieces.
12. Arrange the biscotti on the baking sheet and bake for an additional 10-15 minutes, or until they are crisp and golden.
13. Remove from the oven and let cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
Makes approximately 24 biscotti
Nutritional information:
Calories: 140
Fat: 6g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 45mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 11g
Protein: 3g
Substitutions for ingredients:
- Hazelnuts can be substituted with almonds or walnuts.
- Instant espresso powder can be substituted with instant coffee powder.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolate hazelnut biscotti.
- Substitute the hazelnuts with pistachios and add 1/4 cup of dried cranberries for a festive twist.
Tips and tricks:
- To toast the hazelnuts, place them on a baking sheet and bake in a 350°F oven for 8-10 minutes, or until fragrant and lightly golden.
- Use a serrated knife to slice the biscotti for a clean cut.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
To reheat the biscotti, place them in a 350°F oven for 5-10 minutes, or until crisp.
Presentation ideas:
Arrange the biscotti on a platter and dust with powdered sugar for a simple and elegant presentation.
Garnishes:
Garnish with a drizzle of melted chocolate or a sprinkle of chopped hazelnuts.
Pairings:
Serve with a cup of espresso or coffee for a perfect pairing.
Suggested side dishes:
Serve with a fruit salad or a cheese plate for a light and refreshing side dish.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it is easy to handle.
- If the biscotti are too hard, reduce the baking time in the second round of baking.
Food safety advice:
- Make sure to use fresh ingredients and check for any signs of spoilage before using.
- Wash your hands and all equipment thoroughly before starting to prepare the recipe.
Food history:
Biscotti originated in Italy in the 14th century and were originally made as a long-lasting food for soldiers. The word biscotti comes from the Latin word "bis" meaning twice and "coctus" meaning baked.
Flavor profiles:
The espresso and hazelnut flavors in this biscotti create a rich and nutty taste with a hint of coffee.
Serving suggestions:
Serve the biscotti as a dessert or a snack with a cup of coffee or espresso.
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Region: Italian