Mocha Hazelnut Biscotti—With Step-by-Step Pictorial

If you’ve missed my post, along with a video tutorial, on how to peel hazelnuts, here’s the link to the post.  Trust me, you want to watch the video before you attempt to peel these nuts. 



I love chocolate and hazelnuts together.  It’s one of my favorite combination of flavors.  The idea of adding the espresso into these hazelnut biscotti and make them Mocha?  Priceless!  I was planning to dunk these biscotti in coffee anyway, so why not?    Just in case if I’m too lazy to do the dunking, the espresso is already in the cookies.  LOL….who am I kidding, I guess I’m never “too lazy” with my treats and desserts.   



These Mocha Hazelnut Biscotti are easy to make.  Here’s what you need to do….

1) Add the butter and sugar in your mixer
2) Beat them until light and fluffy
3) Add 2 eggs, one at a time
4) Add vanilla extract



5) Add chocolate liquor
6) Follow by espresso mixture
7) Beat until incorporated
8) In a separate bowl, add flour, cocoa powder, baking powder and salt



9) Whisk until well combined
10) Add the dry ingredients into the wet
11) Roll out the dough and fold in hazelnuts
12) Form into 2 logs and brush egg white on top



13) Bake at 350 degree F for about 20 minutes until the tops are slightly cracked and glossy
14) Using a sharp serrated knife, cut the logs diagonally into 1/3-inch-thick slices
15) Arrange the slices on the baking sheets; bake for about 20 minutes, or until dry
16) Partially dip the biscotti in the melted chocolate; place them on the lined baking sheet and refrigerate until the chocolate is set



It seems like there are quite a few steps in the process but they are all easy steps.  These Mocha Hazelnut Biscotti are totally worth it.



I love the light, crumbly and crunchy texture of these biscotti.  They are packed with mocha flavor and nutty hazelnut aroma.  Since they are twice baked, feel free to dunk them into your favorite hot beverage, such as tea, coffee, mocha, etc.  The biscotti can stand the heat and moisture and won’t fall apart on you! 




Just a quick reminder of my current giveaways, simply click on the links below to enter:

Marshmallow Madness cookbook – deadline to enter 3/20/2012
$100 Amazon Gift Card – deadline to enter 3/30/2012








Mocha Hazelnut Biscotti:  (Printable Recipe)
Makes 32 to 36

1 stick (4 oz) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons chocolate liquor (I used Godiva’s)
2 tablespoons instant espresso powder, dissolved in 1 tablespoon of hot water
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used Valrhona's)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted hazelnuts
1 large egg white, lightly beaten
8 oz bittersweet chocolate, finely chopped (I used Valrhona's)

Preheat the oven to 350° F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar at medium speed until light and fluffy. Add the eggs, one at a time, the vanilla extract, the chocolate liquor and the espresso mixture until incorporated.

In a small bowl, whisk the flour with the cocoa powder, baking powder, and salt together.   Turn mixer to low, add the dry ingredients to the batter and beat at low speed until well combined.

Divide the dough into 2 pieces. On a lightly floured surface, roll each dough into a 1/2-inch-thick sheet.  Evenly divide the hazelnuts on each sheet and fold over to wrap hazelnuts within the dough.  Gently pat the filled dough into a log that is about 1 1/4-inch thick.  Arrange the logs on the prepared baking sheet, gently press the logs to flatten slightly. Brush the logs with the egg white.

Bake the logs for about 25 minutes, until the tops are cracked, glossy and slightly firm to the touch. Let the logs cool slightly.  Using a sharp serrated knife, cut the logs diagonally into 1/3-inch-thick slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely.

In a microwave safe bowl, melt the chocolate on high.  Stop and stir in 30 seconds intervals until all chocolate is melted.  Let the melted chocolate cool slightly and partially dip the biscotti in the melted chocolate. Place the biscotti on the lined baking sheet and refrigerate until the chocolate is set.