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Hazelnut Mocha Latte Biscotti served with a cup of coffee

Mocha Hazelnut Latte Biscotti

Indulge in the delightful flavors of Mocha Hazelnut Latte Biscotti, perfect for dipping with your morning coffee or afternoon tea.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 105
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Provides the structure for the biscotti.
  • 1/4 cup cocoa powder Adds a rich, chocolatey depth.
  • 1 tablespoon baking powder Essential for rise.
  • 1 teaspoon salt Enhances flavors.
Wet Ingredients
  • 10 tablespoons unsalted butter (melted) Adds moisture and tenderness.
  • 1 1/2 cups granulated sugar Balances the bitterness of espresso.
  • 3 eggs Acts as a binding agent.
  • 1 tablespoon vanilla extract Enhances aroma.
  • 2 tablespoons ground espresso powder Provides coffee flavor.
  • 1 egg white egg white For brushing.
Mix-ins
  • 1 cup chocolate-covered espresso beans (chopped) Adds a chocolate surprise.
  • 1/2 cup roasted hazelnuts (chopped) Main flavor component.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a large sheet pan with parchment paper.
  2. In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Whisk until well combined.
  3. In a stand mixer, blend the granulated sugar and melted butter together until fully incorporated. Add the eggs, vanilla extract, and ground espresso powder, mixing until smooth.
  4. Gradually add the dry flour mixture to the wet ingredients and blend on low speed until just combined.
  5. Gently fold in the chopped hazelnuts and chocolate-covered espresso beans.
Baking
  1. Dust the prepared baking sheet with cocoa powder. Divide the dough into two equal portions, shaping each into flattened loaves about 3x15 inches and 1.5 inches thick.
  2. Beat the egg white until frothy and brush it over the loaves' surface. Bake for 25-30 minutes until golden and firm.
  3. Allow the loaves to cool for a few minutes, then slice diagonally into 1/2-inch thick pieces. Arrange the sliced biscotti cut side down on the baking sheet.
  4. Bake the slices for an additional 10 minutes, then flip and bake for another 8-10 minutes until crisp and golden.
Cooling and Storing
  1. Let the biscotti cool completely before storing in an airtight container. They stay fresh for up to two weeks.

Notes

Toast hazelnuts lightly to enhance flavor. Experiment with spices like cinnamon or nutmeg for variety.