I’ve never had the pleasure of venturing over to Italy, but I’ve heard some pretty swell things about the food. Pizza at it’s finest, pasta so fresh you can hardly stop at just one bowl and gelato so creamy you’ll forever question your relationship with Ben and Jerry thereafter. But there is one Italian delicacy that seems to get mixed reviews. Biscotti. A twice-baked biscuit traditionally served alongside fabulous Italian coffee. Though some find these little cookies the ultimate light teatime treat, others see their jawbreaker consistency as an off-putting characteristic. Admittedly, I fell into the latter category for a long time. But, as my love of coffee has flourished over the past year, so too has my penchant for biscotti. Dunked in a creamy cappuccino, they are divine little morsels.
Given that biscotti and coffee are the perfect pair, this recipe for espresso biscotti along with gorgeous nutty hazelnuts stirred through is a glorious afternoon snack. They’re slightly sweet, rough and crunchy and, because this is me, of course they’re drizzled in chocolate too. There’s nothing better than sitting on of these atop a warm mug and letting everything melt before dipping and digging in. The greatest indulgence moment if ever there was one.
- 1 1/2 cups wholegrain spelt flour* or all-purpose flour (For gluten-free, use 1/2 cup almond flour, 3/4 cup buckwheat and 1/4 cup brown rice. Take extra care as this combination cooks faster)
- 2 tablespoons milled flaxseed mixed with 6 tablespoons hot water* or 2 eggs
- 2 1/2 tablespoons finely ground espresso powder
- 1/3 cup honey (or other liquid sweetener)
- 2/3 cups blanched hazelnuts
- 1 tablespoon coconut oil
- 1 teaspoon baking powder
- Pinch of ground cinnamon
- Pinch of salt
- 40g melted 70-80% dark chocolate for drizzling
*Note: I had the most success for this recipe using spelt flour with flax eggs. Whilst the alternatives offered do work, results and cooking times can vary slightly so be sure to keep an eye on them when in the oven to avoid over/under cooking.
Pre-heat your oven to 160°C.
Sift your flour, espresso, baking powder, cinnamon and salt into a bowl and mix together. Place to one side.
Whisk together the flaxseed mix (or eggs), honey and coconut oil until smooth. Gradually add the dry ingredients to the bowl whilst continuing to mix. Use your hands to knead the mixture slightly until firm and sticky. Then, stir through the hazelnuts and ensure they are evenly distributed.
On a clean surface, sprinkle some extra flour and use wet hands to split the dough in half and roll each half into two identical logs. Place the logs on a lined baking tray and place in the oven for 20-25 minutes until slightly crisp on the outside. Remove and allow to cool completely.
Use a knife to cut the biscotti into slightly diagonal slices around 1cm wide. Turn these on their side and place them back on the baking tray. Return them to the oven for another 10-12 minutes, turning over halfway through. They should be crisp when they come out of the oven but be sure to keep an eye on them so that they don’t burn!
Remove from the oven and drizzle the dark chocolate over the top with a teaspoon. Allow to cool completely, then store in an airtight container. Enjoy!
Love this recipe? You might also like these lemon and pistachio cookies. Chunky with a bit of chew!