This is the newest variation on my biscotti recipe. Coffee and hazelnut with a coffee glaze. An old classic with a novel flavour – my favourite kind of baking. Perfect with a mug of coffee or hot chocolate.
4 cups all-purpose flour
4 teaspoons baking powder
2/3 cup butter, softened
1 1/2 cup sugar
2-3 Tbsp. instant coffee dissolved in 1 Tbsp. boiling water
1 cup hazelnuts, chopped
Mix flour and baking powder; set aside. In mixing bowl beat butter 30 seconds. Add sugar; beat till fluffy. Add eggs and vanilla; beat till combined. Add half of flour mixture; beat till combined. Add remaining flour, coffee and hazelnuts.
Divide dough into 4 pieces. Shape piece into 9x2x1 ½-inch logs. Place logs 4 inches apart on two cookie sheets with parchment. Bake logs in a 375 degree F oven for 25 minutes. Cool on sheet 30 minutes.
Cut each log diagonally into half-inch slices. Lay slices, cut side down, on the parchment-covered cookie sheets you just used. Bake in 325 F oven 8 minutes. Turn slices over. Bake 10 minutes more or until crisp and dry. Transfer to wire rack to cool and firm up. Drizzle icing over the cookies.
1/2 cup of icing sugar
coffee (enough to make a good consistency for drizzling over the cookies- 2-3 Tbsp.)