Cappuccino Biscotti with Hazelnuts and White Chocolate

This recipe for Cappuccino Biscotti is one of my favorite biscotti recipes. They are excellent with a hot cup of coffee or tea and make a great afternoon treat for the crunchy cookie lover.

It's a family tradition, made by my dad, to have a cookie (or 2) with your morning coffee. Biscotti cookies are made for dunking the coffee lover is going to love dunking their coffee flavored biscotti in their cuppa joe!

❤️ Why you'll love Cappuccino Biscotti

Dippable treat: this cappuccino biscotti is the perfect companion to dip into your morning coffee! 

Perfect for gifting: wrap these biscotti cookies up in festive wrapping and gift for your favorite biscotti lover!

Long shelf life: due to their structure, biscotti have double the shelf life than regular cookies (not that they will last that long tough!)

🥘 Ingredients

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All-purpose flour

Ground cinnamon

Baking powder

Salt

Espresso powder (can also use instant coffee)

Unsalted butter 

Sugar

Large eggs

Pure vanilla extract

Mini chocolate chips

Hazelnuts

🔪 Instructions

1. Preheat the oven to 350. Line a baking sheet with parchment paper.
2. In a small bowl, combine the flour, cinnamon, baking powder and salt; set aside.
3. Using a hand whisk, in a small bowl whisk the instant espresso in the hot water until dissolved.
4. In a large mixing bowl, using an electric mixer on medium-high speed, beat the butter and sugar for 2 minutes, until fluffy.
5. Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl periodically with a flexible spatula. Beat in the espresso mixture and the vanilla, then scrape down the bowl again.
6. Add the flour mixture to the butter mixture and stir with the flexible spatula until a dough forms. Stir in the chocolate chips and hazelnuts until just incorporated.
7. 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.
8. 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.
9. 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 ¾-inch thick slices. Lay the slices flat on the baking sheet. Repeat with the other loaf.
10. Bake the biscotti for 10 minutes, then take the baking sheet out of the oven. (leave the oven on and turn each cookie over.) 
11. 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.

🥄 Equipment

Mixing bowls

Large baking sheet

​Hand whisk

Electric hand mixer

Sharp bread knife (should be serrated edge for best results)

​Cutting board

Cooling rack

🥫Storage

Room temperature: store biscotti in an airtight container up to 2 weeks.

Freeze: store biscotti up to 3 months in a freezer safe container.

📖 Variations

Flavor Infusions: Experiment with different flavorings like almond, chocolate, vanilla, or even a hint of orange zest for a unique twist.

Nut swap: substitute chopped almonds or walnuts for the hazelnuts or go nut free.

Cinnamon chips: swap the mini chocolate chips with cinnamon or vanilla chips.

💭 Tips

• If you find you have sticky dough, place it on a lightly floured surface and gently knead a few times with a little extra flour. Then shape as instructed.
• Use a sharp knife to ensure even slices, which will bake uniformly for that perfect crunch.
• To achieve the classic crunch of biscotti, remember to bake them twice—once in a log shape and then in slices.

📚 Biscotti Recipes

This Pumpkin Biscotti has a vanilla drizzle and is the perfect fall companion to a hot chocolate!

Brownie Biscotti is one of my personal favorite biscotti cookie recipes!

Maple Walnut Biscotti with Maple Icing is the perfect way to make use of pure maple syrup.

This Eggnog Biscotti is a great addition to your holiday cookie tray.

🍽 Serve with...

Enjoy your Cappuccino Biscotti in these delightful ways:

• Dunking Duo: Pair with your favorite coffee or espresso for the ultimate indulgence.
• Dessert Platter: Arrange biscotti alongside gelato or sorbet for a sophisticated dessert spread.
• Gift with a Twist: Wrap a bunch in parchment paper and twine for a thoughtful homemade gift.

🏫 The last word

​Beth Lipton is the author of "You Made That Dessert?" where this recipe for biscotti cookies came from. This post was originally written as a review for her cookbook, which I still highly recommend today!

There are many deserts in the book that look so delicious and so easy to put together. Beth gives tips in this book for the new baker, but the most important one that she gives (and gives to you twice!) is read through the recipe completely before beginning. There are photos of each recipe in the book and it is divided by sections of cakes, cookies, puddings, pies, desserts....a fabulous book for the beginning baker!

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Cappuccino Biscotti with Hazelnuts and White Chocolate

Shelby Law Ruttan

Pull up a comfy chair and enjoy your next quiet moment with a hot cup of coffee and a cappuccino biscotti. Theses biscotti cookies are full of chocolate flavor enhanced with espresso and hazelnuts and perfect for the biscotti lover.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Desserts

Cuisine Italian

Servings 24

Calories 139 kcal

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Ingredients

  

1x2x3x

• 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

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Instructions

 

• Preheat the oven to 350. Line a baking sheet with parchment paper.
• In a small bowl, combine the flour, cinnamon, baking powder and salt; set aside.
• Using a hand whisk, in a small bowl whisk the instant espresso in the hot water until dissolved.
• In a large mixing bowl, using an 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 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 a dough forms. 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 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 on 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.

Nutrition

Calories: 139kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 69mgPotassium: 57mgFiber: 1gSugar: 11gVitamin A: 149IUVitamin C: 0.2mgCalcium: 36mgIron: 1mgNet Carbohydrates: 17g

Keyword Cappuccino Biscotti

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