Looking for something nutty and light to nibble on? Of course – biscotti, the famous twice-baked Italian cookies. This version combines toasted hazelnuts and ground coffee for a wonderfully autumnal treat that’s delicious and quick to make.
Makes about 15 biscotti.
Ingredients for hazelnut and coffee biscotti:
- 1 large egg
- 110 g caster sugar
- 1 cup plain flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 150 g whole toasted and skinned hazelnuts
- 1½ tablespoons finely ground coffee
All ingredients should be at room temperature.
Lightly beat the egg and sugar together with a mixer (there is no need to separate the egg). Add the vanilla extract, flour mixed with the baking powder, then stir in the hazelnuts and ground coffee. Mix just until combined. With floured hands, shape the sticky dough into a log about 20 cm long. Place it on a baking tray lightly dusted with flour.
Bake at 175°C for about 25 minutes, until golden brown and firm to the touch. Remove from the oven and allow to cool completely. Using a serrated knife, cut the loaf diagonally into slices about 1 cm thick. Arrange the slices flat on a baking tray and bake again, turning them halfway through, until dry and crisp, about 15 minutes at 180°C.
Store the biscotti in an airtight container, where they will keep well for a long time.
Enjoy!
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