Espresso-Hazelnut Biscotti

Name: Espresso-Hazelnut Biscotti
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1 cup packed light brown sugar; 3 tablespoons instant espresso powder; 1 teaspoon finely grated lemon zest; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3 large eggs; 1 teaspoon vanilla; 1 cup hazelnuts; Egg wash; 1 egg, beaten with; 1 teaspoon water

13 ingredients

1 steps

Ingredients

2 1/2 cups unbleached all-purpose flour
1 cup packed light brown sugar
3 tablespoons instant espresso powder
1 teaspoon finely grated lemon zest
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup hazelnuts
Egg wash
1 egg, beaten with
1 teaspoon water

Directions

1

["Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.", "In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.", "On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13\" long by 1\"" wide. Put both logs at least 4\"" apart on one baking sheet and brush with egg wash.""