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Serve these crisp cookies alongside a freshly brewed espresso for proper dunking.

Espresso Biscotti

1½       cups unbleached, all-purpose flour

¼         cup cornstarch

½         teaspoon baking powder

¼         teaspoon baking soda

¼         teaspoon kosher salt

¾         cup granulated sugar

1          large egg, lightly beaten

1          teaspoon pure vanilla extract

¼         cup brewed espresso, cooled to room temperature (2 shots)

½         cup hazelnuts, toasted and chopped

            egg wash (1 egg whisked with 1 tablespoon water)


  1. Preheat oven to 350°F and line two baking sheets with parchment paper.  In a medium bowl combine the flour, cornstarch, baking powder, baking soda, and salt; set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, egg, vanilla extract and espresso. Mix on low speed, gradually increasing to medium speed, until mixture is thick and smooth, about 2 minutes. Add the dry ingredients in 3 additions, mixing on low speed for about 30 seconds after each addition. Add the chopped hazelnuts and mix on low speed until just combined.

  3. Divide dough in half. Place one half on each of the baking sheets and shape into 10x2-inch rectangles.  Brush with the egg wash and bake the dough logs until a toothpick inserted in the center comes out clean, about 6 to 8 minutes. The tops should not be browned. Do not over bake or the biscotti will be too dry.  Remove from the oven and cool for 5 to 10 minutes on the baking sheets.

  4. Cut each rectangle into 20 equal slices. Evenly arrange the cookies, cut side down on the baking sheets. Bake for 10 to 12 minutes, until crisp. Remove the biscotti from the baking sheets and cool on wire racks. When completely cool, store in an airtight container.


Servings: 40

Nutritional information per serving

No nutrition information available

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