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- 1½ cups flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons espresso powder
- 2 tablespoons hot tap water
- 8 tablespoons unsalted butter , softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup mini chocolate chips
- ½ cup chopped hazelnuts
- Preheat the oven to 350. Line a baking sheet with parchment.
- In a small bowl, combine the flour, cinnamon, baking powder and salt.
- In a small cup, dissolve the instant espresso in the hot water.
- In a large bowl, using and electric mixer on medium-high speed, beat the butter and sugar for 2 minutes, until fluffy.
- Add the eggs one at a time, beating well after each addition, scraping down the sides and bottom of the bowl periodically with a flexible spatula. Beat in the espresso mixture and the vanilla, then scrape down the bowl again.
- Add the flour mixture to the butter mixture and stir with the flexible spatula until the dough just comes together. Stir in the chocolate chips and hazelnuts until just incorporated.
- Divide the dough in half and place both halves on the lined baking sheet. Shape both pieces into long, narrow logs, about 10 inches long by 3 inches wide, leaving some space between them.
- Bake for 30 minutes, or until golden brown and firm to the touch. Place the baking sheet on a wire rack to cool for 10 minutes. Reduce the oven temperature to 300.
- When the logs are cool enough to handle, place one on a cutting board. Using serrated knife, carefully slice it on a slight diagonal into about 12 ¾-inch thick slices. Lay the slices flat on the baking sheet. Repeat with the other loaf.
- Bake the biscotti for 10 minutes, then take the baking sheet out of the oven. (leave the oven on0 and turn each cookie over. Return the baking sheet to the oven and bake 10 minutes longer, until the biscotti are dry and crisp. Remove them from the baking sheet onto a wire rack and let cool.
Grumpy and HoneyB
I have used the Starbucks Via too - great to have around for occasions such as this! Glad it all turned out for you! 🙂
One White Tulip
I made this recipe and it turned out beautifully! These are my favorite biscotti.
I didn't have instant espresso powder, but I did have a package of Starbucks Via! Instant Coffee. So I mixed it with 2 tablespoons of hot brewed coffee instead of water and used that.
The only other substitutions I made were in the fillings. I chopped large chocolate chips into chocolate shavings instead of mini chocolate chips - so good. I also used walnuts instead, which turned out lovely!
I've made biscotti once and really enjoyed it, especially with a cup of hot chocolate. I bet these cappuccino ones are delicious, I'll have to give the recipe a try and possibly even check out the book.
Jen @ My Kitchen Addiction
Yum... The biscotti look amazing! Love all of the pictures!
It looks wonderful Shelby, it as so hard to pick a recipe to make!
Looks delicious! I definitely want to try this recipe. Love the picture of the biscotti in the coffee mug. Well done.
I am gonna have to try my hand at biscotti. I love the idea of adding the cinnamon chips. I would probably skip the hazelnuts though... do you think it would matter?
You convinced me to make those biscottis. What have you done, your pictures are getting better everytime. Hugs 🙂
Those look so good! We are on the same wavelength: I was just thinking of making biscotti in the next few weeks.
That's a beautiful biscotti! I'm anxious to check out this cookbook!
Yummmm these look awesome! I love biscotti but rarely make it because I'm the only one that likes it. Great review. =)
This sounds (& looks!) divine. What a great combo.
I would love some with coffee right now!