Little-Bitty Coffee-Hazelnut Biscotti

Total Time
Prep 0 mins
Cook 0 mins

originally from "Woman's Day" magazine


  1. Heat oven to 375 degrees. Line a cookie sheet with foil.
  2. Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick.
  3. Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended.
  4. Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2" wide opening (or use pastry bag fitted with a plain 1/2" round tip).
  5. Pipe nine 12" long strips crosswise 1" apart on prepared cookie sheet.
  6. Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown.
  7. Remove from oven. (Increase temperature to 400 degrees).
  8. Let cool on sheet 1-2 min.
  9. While still warm, peel 1 strip at a time from foil, place on a cutting board and with a serrated knife, cut diagonally into 20 slices.
  10. Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet.
  11. Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted.
  12. Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month.
Most Helpful

WONDERFUL! Lots of cutting involved but then worth the effort definitely! The best part is that it can be enjoyed in the days to come! I'll say that "Its a beautiful thing and a joy forever and ever(that is, ofcourse, as long as it lasts once ready to eat!)

Charishma_Ramchandani September 16, 2001

also great with dried fruits:cranberries, and pineapple.

doro February 04, 2004