Coffee-Hazelnut Biscotti

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READY IN: 1hr 45mins
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300.
  • Place Kahlua in a small bowl. Microwve on high for ten seconds.
  • Stir in cocoa and espresso powder until smooth.
  • Add oil, eggs, and egg white, stirring with a whisk until blended.
  • Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
  • Add ground coffee, and pulse two times or until mixture is blended.
  • With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
  • Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
  • Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
  • Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
  • Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
  • Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
  • Turn cookies over and bake an additional ten minutes.
  • Remove cookies from baking sheets; cool completely on wire racks.
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