Today is my mom’s birthday. So everyone say “Happy Birthday” to my mom!
This year I am actually home for my mom’s birthday (and Mother’s Day). Normally I would just send her a card and maybe mail her a gift, but this year since I will be there (which I think is a gift in and of itself) I thought would kick it old school and hand make her something like I did when I was a kid. Maybe a card made out of construction paper and a macaroni picture frame.
No. If I know my mom, there are two things she would like more than a handmade card and a macaroni picture frame (there are a lot more than two, but let’s just pretend): a nice big cup of coffee and something chocolate. Fortunately, I have the perfect recipe to make that will check both boxes! Chocolate Hazelnut Espresso Biscotti!
Biscotti is the absolute perfect treat to make for anyone in your life who is a coffee drinker. But these chocolate-hazelnut variety amp up the flavor even more. Chocolate and coffee are made for each other.
Since this was my first time making biscotti, I referenced a few difference recipes, but this one looked the best so my recipe is largely based on it. The only difference is that my dough is flavored with both good quality cocoa powder and ground espresso. I like using the same espresso grounds that I would use to make my morning latte. They are already so finely ground and taste delicious.
I used Gourmesso’s Colombia Arabica espresso, which was perfect because it was strong and flavorful, but not overpowering. Gourmesso, for those of you who are not familiar, makes Nespresso compatible capsules that are way cheaper than your typical capsules. For references, the Gourmesso capsules I used were 49 cents per capsule. A similar Nespresso capsule costs 74 cents. Not too shabby! Plus they have a ton of flavors and varieties.
Making biscotti dough is exactly like making cookie dough. First cream together the butter and sugar. Add in the eggs and vanilla, then mix in all your dry ingredients.
What you will end up with is a pretty wet dough. It’s not going to be the consistency of your classic chocolate chip cookie, it will be very very sticky!
Split the dough in half and form them into two logs. Definitely wet your fingers down when you do this so that the dough doesn’t stick to your hands.
Bake them until they have expended and cracked a bit. They will have a crispy crust, but be a little spongy when you press down on the top.
Once your biscotti logs have cooled to room temperature, you can cut them into slices. Use a serrated knife to get nice even cuts. Then lay the slices on the baking sheet, cut side down and bake again until they are nice and crunchy!
Now, these biscotti are good plain. They do not need any help. But a little extra chocolate never hurt anybody. Especially espresso-spiked chocolate.
I mixed in a bit more espresso grounds into some melted chocolate to get this rich chocolate flavor. You may be wary about this step if you don’t want a strong espresso flavor. But really espresso just brings out the chocolate flavor more than actually imparting it’s own flavor. Like I said, they are a match made in heaven.
There are a couple techniques to top these with some chocolate. You could just take a spoon and drizzle chocolate on top. Or you can dip them in chocolate.
To dip them, pour the melted chocolate into a tall skinny glass. Then dip the biscotti in and immediately press into some chopped hazelnuts.
Um, yum right? Coffee and chocolate are a great combination. But hazelnuts and chocolate are just as good (if not better!).
I dare you to have just one biscotti with your coffee or espresso. I had about five with my Vanilla Gourmesso Coffee. The crunchy cookies just soaked up the delicious coffee and it made it impossible to stop at one.
Sounds like the perfect homemade birthday gift for mom!
- 1 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup cocoa powder
- 1 tbsp espresso grounds or instant coffee powder
- 1 tsp baking soda
- pinch of salt
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 stick butter
- 3 eggs
- 1 tsp vanilla
- 1/2 cup mini chocolate chips
- 1/2 cup coarsely chopped
- 1 cup chocolate, melted
- 1 tbsp espresso grounds or instant coffee powder
- 1/4 cup hazelnuts, crushed
- In a medium bowl, mix together the flours, cocoa powder, espresso grounds, baking soda, and salt.
- In a separate bowl, beat together sugars and butter until light and fluffy. Beat in the eggs one at a time and mix until completely incorporated. Mix in the vanilla.
- Slowly add in the flour mixture and mix into the butter-egg mixture until just barely combined. Do not over mix. Fold in the chocolate chips and hazelnuts.
- Turn dough out onto a sheet of plastic wrap. Cover completely and chill for at least 30 minutes.
- When ready to bake, preheat oven to 350 degrees and place oven rack in the middle of the oven. Line a baking sheet with parchment and set aside.
- Divide dough in half and use moist hands to form into to logs. Place on the baking sheet about 2 to 3 inches apart. Bake for about 30 minutes until the logs have cracked a bit, but are still a bit spongy. Let cool for about 20 minutes, or until room temperature.
- Reduce oven to 325. Use a serrated knife and cut into 1/2 inch slices. Place cut side down on the
- baking sheet. Bake for 15 to 20 minutes, or until slightly crisp. Transfer to a cooling rack to cool to room temperature.
- Mix together the chocolate and espresso. Dip one end of the biscotti into the melted chocolate. Immediately sprinkle on hazelnuts onto both sides. Let sit until chocolate has hardened.