Tea Time with Hazelnut Mocha Biscotti
As far as I’m concerned, biscotti are just classy cookies that you can enjoy any time of the day with pure joy. I mean, sure you could try eating Oreos with your morning cup of tea, but that doesn’t have the same vibe as cozying up to a mug of hot tea, a good book, and one of these hazelnut mocha biscotti.
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Let’s Talk Flavors
Hazelnut. Espresso. Chocolate. Are you pickin’ up what I’m puttin’ down? I’m always down for a good chocolate and coffee combo (nothing beats it in this Mini Opera Cake). Throw in yummy hazelnuts and I am down to clown.
Take this recipe to the next level and use chopped hazelnuts instead of slivered almonds in the biscotti. I love the crunch the nuts add, but all I could get my hands on were almonds. Delicious, but hazelnuts would be phenomenal!
Hazelnut Mocha Biscotti
Biscotti is crazy easy to make, as long as you have a few hours to kill. Most of that time will be chilling the dough, or waiting for it to cool down. This is great news, because you’re going to want to eat biscotti every week.
It is super easy, but I’ve always got a tip for you. Make sure the biscotti is completely baked through after the first round in the oven. I promise they will be fine. But if your biscotti is under baked after the first go, your biscotti won’t completely dry out and the centers won’t be crisp.
Boo.
New to Biscotti?
If you’ve never made biscotti before and you need a little extra guidance, check out my Coconut Cardamom Biscotti recipe. Besides the fact that it is the bomb dot com, there are step by step pictures to show you exactly what to do.
Once you make your own biscotti, you’ll be hooked. And there are so many yummy flavors you can pack into this twice baked cookie! You’ll find a ton of biscotti recipes on this site, so be sure to check ’em out.
Serving Hazelnut Mocha Biscotti
Is it weird to put espresso in a biscotti if you’re going to dip it in coffee? I don’t know. Maybe. But I can’t really drink coffee, so this didn’t bother me. I suppose if you need a big ole dose of caffeine, go for it?
Instead of coffee, could I interest you in a hot tea? Guys, brew yourself a nice black tea, add a splash of milk, and let your hazelnut mocha biscotti enjoy a nice dip before you chow down. I’m serious, this is an amazing treat for yourself. The snack of champions!
Or, hear me out, go crazy with it. Enjoy one of these cookies with some hot chocolate for an indulgent little dessert. That would be pretty fantastic too.
Related Reading: Gingerbread Biscotti
Bridgerton Styled Shoot
While these hazelnut mocha biscotti were super exciting just because of the flavors, I was extra excited because they got to go play at a gorgeous Bridgerton styled photo shoot in my hometown! Say whaaat?!
A bunch of amazingly talented vendors, led by Jennifer Ghartey of Jennifer Rose Events & Weddings, collaborated to make this shoot so incredibly beautiful. I’m thrilled and honored that some of my goodies got to join in on the fun. The decorated cookies were provided by It’s My Party Cookies and they are stunning!
But these Hazelnut Mocha Macarons weren’t the only treats I supplied. Check out my Almond Joy Macarons, my Brown Butter & Spiced Pear Madeleines, and my Mini Blueberry Muffins for more beautiful photos.
Enjoy!
I really hope you get to enjoy these hazelnut mocha biscotti soon because they are just so dang good. Who wouldn’t love a recipe that is so easy and so delicious?! Honestly, sitting down with one of these cookies and a mug of tea is one of my favorite ways to take a little “me” time.
If you are diggin’ this recipe, or if you just love food in general, you should totes be following Bakes & Blunders on Pinterest. Let me flood your feed with drool worthy recipes!
Hazelnut Mocha Biscotti
Ingredients
- 50 g hazelnut flour
- 190 g cake flour
- 1 tsp baking powder
- 2 eggs room temperature
- 1/4 tsp salt
- 160 g sugar
- 80 g unsalted butter melted, 6 Tbsps
- 1 Tbsp espresso powder
- 75 g slivered almonds or chopped hazelnuts
- 75 g mini chocolate chips
- 113 g chocolate
Instructions
- Add the hazelnut flour, cake flour, and baking powder to a bowl and whisk to combine. Set aside.
- In a large bowl, beat eggs, salt, and sugar with a hand mixer until it has at least doubled in size, about 3 minutes. Add the melted butter and espresso powder. Stir to combine.
- Add the dry ingredients and gently fold until just about combined. Add the slivered almonds and mini chocolate chips and stir until combined. Cover the bowl and chill until cold, about 1- 2 hours.
- About 30 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Turn the cookie dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
- Bake the log for 25- 30 minutes, or until light golden brown. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack.
- Cool completely, at least an hour or two. When the log is nearly cool, preheat oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
- Once the cookies are cool, chop your chocolate as finely as possible and place in a microwave safe bowl. Microwave on HALF power for 30 seconds, stir, then 20 seconds, stir, then 10 seconds, stir. The chocolate will still be quite chunky, but keep stirring and it should become smooth. If it doesn't, microwave on HALF power for 10 second intervals, stirring well between each.
- Pour the melted chocolate onto a warm plate large enough to fit a long biscotti cookie. You want the chocolate in a rough rectangle the size of a biscotti. Gently dip a cookie into the chocolate and wiggle around to get chocolate up the sides a bit. Let any extra drip off. Place the cookie on a piece of wax paper and continue with the remaining cookies. Let the chocolate set, then serve or store in an air tight container.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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