Chocolate Dipped Hazelnut Espresso Biscotti: Your Ultimate Winter Indulgence
As the days grow shorter and the air turns crisp, there’s nothing quite as comforting as a warm beverage paired with a delightful treat. This winter, elevate your cozy moments with our irresistible Chocolate Dipped Hazelnut Espresso Biscotti. Imagine a perfectly crunchy cookie, infused with the rich aroma of espresso and nutty hazelnuts, then generously dipped in decadent chocolate. These aren’t just cookies; they’re a sophisticated indulgence, crafted to be the ideal companion for your morning coffee, afternoon tea, or a luxurious hot cocoa by the fireplace.
Embrace the Holiday Spirit with Homemade Biscotti
The holiday season is a magical time for gathering with loved ones, sharing joy, and, of course, indulging in delicious homemade treats. Whether you’re planning a quiet family celebration or hosting a festive get-together, these biscotti are sure to be a showstopper. There’s a special kind of satisfaction that comes from baking something truly exceptional for the people you cherish. While holiday preparations can be busy, setting aside time to create these aromatic biscotti can become a cherished ritual, filling your home with wonderful scents and anticipation.
For me, the holidays are about slowing down, savoring moments, and enjoying the simple pleasures. You’ll often find me curled up with a good book, maybe catching up on new shows, and definitely nibbling on an assortment of homemade cookies. Among the various holiday delights, biscotti holds a special place. It’s more than just a cookie; it’s an experience, a grown-up treat that deserves appreciation. While kids might gravitate towards frosted sugar cookies, us adults know the true joy of a perfectly crisp biscotti, especially when it’s infused with sophisticated flavors like hazelnut and espresso.
The Irresistible Allure of Italian Biscotti
Biscotti, originating from Italy, literally means “twice-baked,” which is precisely the secret to its signature crisp texture. This double baking process removes moisture, resulting in a firm, dry cookie that is robust enough to be dipped without crumbling. This makes it an ideal accompaniment for hot beverages, soaking up just enough liquid to soften slightly, yet still maintaining a delightful chew. It’s this unique characteristic that sets biscotti apart from other cookies and makes it such a beloved treat worldwide.
Our Chocolate Dipped Hazelnut Espresso Biscotti takes this classic Italian cookie to new heights of deliciousness. The robust flavor of instant espresso powder perfectly complements the earthy notes of toasted hazelnuts, creating a symphony of tastes that awakens the senses. Each bite offers a satisfying crunch, followed by a burst of rich coffee and nutty warmth. And then, there’s the chocolate. A generous dip in melted semisweet chocolate adds a layer of velvety sweetness, transforming these biscotti into an undeniably decadent treat.
A Flavor Combination That Excites
The marriage of hazelnut, espresso, and chocolate is truly a match made in culinary heaven. Hazelnuts contribute a delightful crunch and a distinct, buttery flavor that pairs beautifully with the intense, aromatic kick of espresso. This combination is not only incredibly satisfying but also offers a wonderful energy boost – perfect for your morning routine or to combat that inevitable afternoon slump. When enrobed in a rich layer of chocolate, the flavors meld into a harmonious blend that is both comforting and sophisticated. The subtle bitterness of the espresso cuts through the sweetness of the chocolate, while the hazelnuts add texture and depth, making each biscotti a multi-sensory delight.
Crafting Your Perfect Biscotti: Tips and Tricks
Making biscotti might seem intimidating at first, but it’s a straightforward process that yields incredibly rewarding results. The key to that characteristic crispness lies in the two baking stages. First, the dough is shaped into logs and baked until firm. Then, after cooling slightly, the logs are sliced into individual cookies and baked again until golden brown and perfectly crisp. This method ensures that your biscotti will be sturdy enough for dunking and have that desirable crunch.
The Art of the Dough
The foundation of any great biscotti is a well-balanced dough. Our recipe calls for a combination of all-purpose flour and whole wheat flour, which adds a subtle nutty depth and a slightly heartier texture. Using room temperature unsalted butter ensures a smooth, creamy base when combined with granulated sugar, creating a light and airy foundation for your cookies. Eggs bind everything together, while vanilla extract enhances the overall sweetness and aroma. The instant espresso powder is the star here, infusing the dough with its robust coffee flavor, and baking powder provides just the right amount of lift. Don’t forget the salt to balance the flavors, and for an extra touch of warmth, a hint of ground cinnamon is highly recommended. Finally, the coarsely chopped hazelnuts are folded in, adding texture and intense nutty flavor throughout the biscotti.
Shaping and Baking for Success
Once your dough is ready, it’s divided and shaped into logs. The trick is to ensure these logs are of even thickness, about 1/2-inch, so they bake consistently. Place them on a parchment-lined baking sheet – this prevents sticking and makes cleanup a breeze. The first bake is crucial for setting the shape and lightly browning the exterior. After this initial bake, allow the logs to cool sufficiently before slicing. A sharp serrated knife is your best friend here, ensuring clean, even slices on the diagonal. Then, it’s back into a slightly cooler oven for the second bake, where the magic of crisping happens. Keep an eye on them; you want them golden and firm, but not overly browned. Transferring them to a wire rack to cool completely is essential before dipping, as warm biscotti will cause the chocolate to melt unevenly.
The Grand Finale: Chocolate Dipping
Dipping your cooled biscotti in melted semisweet chocolate is the crowning glory of this recipe. The contrast between the dark, slightly bitter chocolate and the sweet, nutty biscotti is simply divine. Melting chocolate in 20-second intervals in the microwave ensures it melts smoothly without seizing. Once dipped, place them back on the parchment-lined baking sheet and immediately sprinkle with finely chopped hazelnuts. This not only adds visual appeal but also an extra layer of hazelnut flavor and crunch. Allow the chocolate to set completely at room temperature or in the refrigerator if you’re in a hurry.
The holiday season, and the quiet week between Christmas and New Year’s, offers a wonderful opportunity to try new recipes and create lasting memories. These biscotti are not just a treat for your taste buds but also a thoughtful gift for friends and family. They travel exceptionally well, making them perfect for holiday exchanges or a sweet surprise for neighbors. Simply arrange a few in small cellophane bags, tie them with a festive ribbon, and you have a charming, handmade present that speaks volumes.
As another year draws to a close, I want to extend my heartfelt gratitude to all of you, my wonderful readers. Your support of The Beach House Kitchen has been incredible, and it truly brings me so much joy to share my culinary adventures with you. I cherish your comments, suggestions, and especially seeing photos of the recipes you’ve created. Please keep sharing your delicious creations in the coming year! We’re excited to unveil a brand new blog design in early 2022, and I know you’re going to love it. Stay tuned for more delicious recipes and kitchen inspiration!
Thank you again, and I look forward to connecting with you all next year. Happy Holidays!
Warmly,
MaryAnn
Chocolate Dipped Hazelnut Espresso Biscotti
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Ingredients
- 1/3 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 Tbsp. instant espresso powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 cup hazelnuts, divided, 2/3 cup coarsely chopped, 1/3 cup finely chopped for sprinkling
- 8 oz. semisweet chocolate, coarsely chopped and melted, if desired for dipping
Instructions
- Preheat oven to 350 degrees F (175 C). Line a large baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar at medium speed until smooth, creamy, and well combined. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, instant espresso powder, baking powder, salt, and ground cinnamon (if using). Gradually add this dry mixture to the butter mixture on low speed until just combined and no streaks of flour remain. Gently stir in 2/3 cup of the coarsely chopped hazelnuts.
- Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log, approximately 9 inches long and about 1/2-inch thick. Ensure they are evenly spaced to allow for proper baking.
- Bake for 25 minutes, or until the logs are lightly golden brown and firm to the touch. Remove from the oven and let the logs cool on the baking sheet for 25-30 minutes. This cooling period is crucial for easier slicing. Lower the oven temperature to 325 degrees F (160 C).
Once cooled, transfer the logs to a cutting board. Using a sharp serrated knife, slice the logs on the diagonal into approximately 1/2-inch thick pieces.
Place the sliced biscotti back on the same baking sheet, cut side down, ensuring they are not touching. Bake again for 10-12 minutes on one side, then flip them over and bake for another 10-12 minutes, or until they are golden brown and perfectly crisp.
Transfer the baked biscotti to a wire rack to cool completely. Keep the parchment paper on the baking sheet for the chocolate dipping stage.
Chocolate for Dipping
- In a small, microwave-safe bowl, melt the coarsely chopped semisweet chocolate. Microwave in 20-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Be careful not to overheat.
- Partially dip each cooled biscotti into the melted chocolate, allowing any excess to drip off. Place the chocolate-dipped biscotti back onto the parchment-lined baking sheet. Immediately sprinkle the wet chocolate with the remaining 1/3 cup of finely chopped hazelnuts. Let the chocolate set completely before storing, either at room temperature or in the refrigerator for a quicker set.
Notes
Biscotti are excellent for holiday gifting because they are not only delicious but also hold up very well during travel. Package a few pieces in small cellophane bags and tie them with a festive ribbon for a thoughtful homemade gift.
For best results, store your Chocolate Dipped Hazelnut Espresso Biscotti in an airtight container at room temperature for up to 2-3 weeks. This will help maintain their crispness and fresh flavor.
Nutrition
Explore More Delicious Cookie Recipes
If you enjoyed this biscotti recipe, you might love some of our other delightful cookie creations perfect for any occasion:
- Cranberry Orange Cornmeal Biscotti: A bright and zesty twist on classic biscotti, perfect for a refreshing winter treat.
- Kitchen Sink Cookies: These crowd-pleasing cookies are loaded with a variety of sweet and salty mix-ins, truly having everything but the kitchen sink!
- Neapolitan Butter Cookies: Beautifully layered and buttery, these cookies offer a delightful combination of chocolate, vanilla, and strawberry flavors.