Carla Lalli Music's Mocha Hazelnut Biscotti | In The Kitchen With

Preheat the oven to 350°F (175°C).

Toast the hazelnuts in the oven until golden brown, then chop coarsely.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In another bowl, beat the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the instant coffee or espresso and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped hazelnuts and chocolate chips.

Divide the dough in half and shape each half into a log on a baking sheet lined with parchment paper.

Bake for about 30-35 minutes until firm.

Remove from the oven and let cool for 10 minutes.

Slice the logs into biscotti shapes and return to the oven to bake for an additional 15-20 minutes until crisp.

Spice Level:

Allergens