Coffee Hazelnut Biscotti

Makes 22 | Over 1 hour

Ingredients

2 eggs 

2 tsp vanilla extract 

110g unsalted butter, room temperature 

200g sugar

250g plain flour 

2 tsp baking powder 

Pinch sea salt 

2 tbsp ground coffee

85g blanched hazelnuts, roughly chopped

100g dark chocolate, finely chopped 

Method

Step 1: Preheat oven to 160°C and line a baking tray with parchment paper.

Step 2: Beat eggs and vanilla extract in a small bowl. Place butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk until smooth and creamy; about 2 minutes.

Step 3: Add the egg and vanilla mixture to the bowl and beat until smooth. Next, add the flour, ground coffee, baking powder and sea salt, then mix on low speed to combine. Add hazelnuts and chocolate, then mix again until just combined. 

Step 4: Divide dough into two equal portions and place on your baking tray. Shape into long, uniform logs, then bake for 30 minutes. (It’s normal for the batter to spread). Remove from the oven and cool for 10 minutes, then use a serrated knife to cut into biscotti (see image for size reference). Turn biscotti on their side and bake for a further 10 minutes, then gently flip and continue baking for a further 10 minutes on the other side. Once cooked, remove from the oven and let cool on a wire rack.