Espresso Hazelnut Biscotti Cookie Recipes-Holiday Recipes

Espresso Hazelnut Biscotti Cookie Recipes-Holiday Recipes are actually quite easy.

Biscotti cookies are the ultimate cookies. They are long, crunchy, twice baked cookies. Easy to make, good keepers, happy travelers, and an American quintessential dunker.

This particular , which are studded with hazelnuts and made with cornmeal, are super crunchy, so they’ll soften to perfection when they’re dipped in liquid. Because they contain a bit of espresso, which really brings out the flavor of the hazelnuts, they’re great dunked in coffee.

INGREDIENTS for Espresso Hazelnut Biscotti Cookie Recipes-Holiday Recipes

* 5 teaspoons instant espresso powder, divided
* 1 tablespoon boiling water
* 1½ cups all purpose flour (or whole wheat flour)
* 1½ teaspoons baking powder
* 1/2 teaspoon sea salt
* 1/2 cup cornmeal
* 1 stick (4 ounces) unsalted butter, at room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1/2 teaspoon pure almond extract
* 1 cup finely chopped hazelnuts, toasted

DIRECTIONS for Espresso Hazelnut Biscotti Cookie Recipes-Holiday Recipes

* 1. Center a rack in the oven and preheat to 350° F.
* 2. Line a baking sheet with parchment paper, nonstick aluminum foil, or a silicone baking mat.
* 3. Dissolve 3 teaspoons of the instant espresso powder in the boiling water and set aside.
* 4. In a medium bowl, whisk together the remaining 2 teaspoons espresso powder, the flour, baking powder, salt, and cornmeal.
* 5. Working with an electric mixer, beat together the butter and sugar at medium speed until they are very smooth, about 3 minutes.
* 6. Add the eggs and keep beating until the mixture is smooth again, about 2 minutes.
* 7. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low and add the espresso liquid and the almond extract.
* 8. Add the dry ingredients and mix until they are incorporated into the dough, which will be soft and sticky and might ball up around the beater.
* 9. Add the hazelnuts and mix just to stir them in.
* 10. Using a rubber spatula, scoop out half the dough and place it on the lined baking sheet just a few inches from one of the sheet’s long sides.
* 11. Working with your hands, spread out the dough into a log that’s about 12 to 14 inches long. Shape another log on the other side of the baking sheet.
* 12. Bake for 20 minutes or until the logs are lightly browned but still soft to the touch. Leave the logs on the baking sheet and let them rest for 30 minutes.
* 13. Gently transfer the logs to a cutting board and, using a long serrated knife, trim the ends, then cut the logs into slices about 3/4 inch thick.
* 14. Put the slices back on the baking sheet, standing them up on their bases, and slide the sheet into the oven.
* 15. Bake the cookies for another 15 to 20 minutes, or until they are browned and firm. Put the baking sheet on a cooling rack and let the cookies come to room temperature.

BISCOTTI TIP: The cookies will keep for a week or so at room temperature—you don’t have to cover them unless you want to; they can be wrapped airtight and frozen for up to 2 months.

This recipes make up 24-36 cookies. The recipe is easy doubled for the holiday, for give-a-ways.

For those of you who are not avid readers of my recipes, I love chocolate and this recipe can very easily be turned into chocolate hazelnut biscotti cookies.  I tried it with 1/2 cup of coco powder and they were great.

We hope that you enjoy “Espresso Hazelnut Biscotti Cookie Recipes-Holiday Recipes.” For more delicious recipes for the holidays or for everyday, go to BBAC’s Recipe Section.

Bon Appetit
~The Baby Boomer Queen~

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