Hazelnut Moccaccino Biscotti
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 108, total fat 6 G., saturated fats 2 G., proteins 2 G., carbohydrates 13 G., fiber 1 G., cholesterol 19 mg, sodium 62 mg, sugar 7 G.
Calories 108, total fat 6 G., saturated fats 2 G., proteins 2 G., carbohydrates 13 G., fiber 1 G., cholesterol 19 mg, sodium 62 mg, sugar 7 G.
If you're looking for the perfect cookie to dip in coffee or tea, look no further than biscotti! These cookies are double-baked, making them crisp and crunchy. If you're planning on serving them with coffee, this mocha-flavored version is an excellent choice. Chocolate-infused with coffee notes, they're filled with whole hazelnuts and will captivate you with their rich flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups of premium flour + extra for working with the dough
- 1/4 cup cocoa powder
- 2 tbsp instant espresso powder
- 3/4 tsp baking powder
- 0.5 tsp of soda
- 0.5 tsp salt
- 90 g unsalted butter at room temperature
- 1 cup of sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 tbsp. blanched hazelnuts
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the vanilla extract. Reduce the mixer speed to low; add the flour mixture and mix until smooth. Stir in the hazelnuts.
- Divide the dough in half and place it on the prepared baking sheet. Lightly flour your hands and the dough, then shape each piece into a 27x5 cm loaf, spacing them about 12 cm apart. Freeze until firm, about 10 minutes.
- Place in the oven and bake until the loaves are puffed and set, 25-30 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a cutting board. Reduce the oven temperature to 160°C.
- Slice the loaves crosswise into 1-cm-thick slices. Arrange the slices, cut-side down, on a baking sheet. Return to the oven and bake, rotating halfway through, until completely set, about 40 minutes. Transfer to a wire rack to cool completely (the biscotti will firm up as it cools).
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