Coffee-Hazelnut Biscotti

Biscotti—long, crunchy, twice-baked cookies—are easy to make, good keepers, happy travelers, and quintessential dunkers. These, which are studded with hazelnuts and made with cornmeal, are supercrunchy, so they’ll soften to perfection when they’re dipped in liquid. Because they contain a bit of espresso (which really brings out the flavor of the hazelnuts), they’re great dunked in coffee.

(Makes about 32 cookies; recipe can be doubled)

Created by: Dorie Greenspan

• 5 teaspoons instant espresso powder, divided
• 1 tablespoon boiling water
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cornmeal
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon pure almond extract
• 1 cup finely chopped hazelnuts, toasted

• 1. Center a rack in the oven and preheat to 350° F. Line a baking sheet with parchment paper, nonstick aluminum foil, or a silicone baking mat.
• 2. Dissolve 3 teaspoons of the instant espresso powder in the boiling water and set aside. In a medium bowl, whisk together the remaining 2 teaspoons espresso powder, the flour, baking powder, salt, and cornmeal.
• 3. Working with an electric mixer, beat together the butter and sugar at medium speed until they are very smooth, about 3 minutes. Add the eggs and keep beating until the mixture is smooth again, about 2 minutes. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low and add the espresso liquid and the almond extract. Add the dry ingredients and mix until they are incorporated into the dough, which will be soft and sticky and might ball up around the beater. Add the hazelnuts and mix just to stir them in.
• 4. Using a rubber spatula, scoop out half the dough and place it on the lined baking sheet just a few inches from one of the sheet’s long sides. Working with your hands, spread out the dough into a log that’s about 12 to 14 inches long. Shape another log on the other side of the baking sheet.
• 5. Bake for 20 minutes or until the logs are lightly browned but still soft to the touch. Leave the logs on the baking sheet and let them rest for 30 minutes.
• 6. Gently transfer the logs to a cutting board and, using a long serrated knife, trim the ends, then cut the logs into slices about 3/4 inch thick. Put the slices back on the baking sheet, standing them up on their bases, and slide the sheet into the oven.
• 7. Bake the cookies for another 15 to 20 minutes, or until they are browned and firm. Put the baking sheet on a cooling rack and let the cookies come to room temperature.

Nutrients per serving:
Calories: 106
Fat: 6g
Cholesterol: 21mg
Carbohydrate: 13g
Sodium: 65mg
Protein: 2g
Total dietary fiber: 1g

TIP: The cookies will keep for a week or so at room temperature—you don’t have to cover them unless you want to; they can be wrapped airtight and frozen for up to 2 months.

November & December 2007

Photographer: Jim Franco

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