Chocolate Hazelnut Biscotti with Casabrews Ultra Espresso ☕️

Preheat the oven to 315°F.

In a bowl, combine 1/4 cup light olive oil, 3/4 cup sugar, 2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon Nutella. Mix well without a beater.

In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon espresso powder, breaking up any lumps in the cocoa powder.

Add the dry ingredients to the wet ingredients and stir until combined. Add 3/4 cup mini chocolate chips and 1/2 cup finely chopped blanched hazelnuts, mixing gently to avoid overmixing.

Refrigerate the dough for about 10 minutes to make it easier to work with.

Divide the dough into two equal portions and shape each into a log about 9 inches long and 4 1/2 inches wide, using water on your hands to prevent sticking.

Place the logs on a Silpat-lined baking sheet and bake in the preheated oven for 30 minutes.

Remove the biscotti from the oven and let cool slightly. Using a sharp knife, cut the logs into slices of desired thickness (about 12-13 slices per log).

Transfer the slices to a parchment-lined baking sheet and bake again at 250°F for 30 to 45 minutes to crisp them up.

Equipment Needed

Spice Level:

Dietary

Allergens