Zutaten für Espresso Hazelnut Biscotti
- Unbleached All Purpose Flour
- Light Brown Sugar
- Instant Espresso Powder
- Lemon Zest
- Baking Soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- Vanilla
- 1 cup hazelnuts, coarsely chopped
- Egg
- Water
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Zubereitung von Espresso Hazelnut Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, espresso powder, and salt.
- In a separate bowl, whisk together the eggs, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the chopped hazelnuts.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the log is lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut-side down, back onto the baking sheet.
- Bake for another 10-15 minutes, or until the biscotti are golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
29g
Fat
2g
Carbs
5g
