Biscotti are my favorite Italian cookies. They are versatile cookies amenable to myriad flavor combinations. These biscotti are especially unique and delicious as they bring together four quintessential Italian flavors in one crunchy treat. Enjoy with coffee any time of day.
2 cups AP flour
1.5 tsp baking powder
1/2 tsp salt
1 T instant espresso powder; such as Medaglia D’Oro
6 T butter
3/4 cup sugar
2 T grated orange zest
3/4 cup milk chocolate chips
1 cup coarsely chopped toasted blanched hazelnuts
2 eggs, beaten
1 tsp orange extract
3 ounces of brewed espresso; can be made using instant espresso granules
1) Preheat the oven to 350 degrees F. Sift the flour, baking powder, salt and espresso powder. Rub in the butter, then stir in sugar, orange zest, hazelnuts, milk chocolate chips. Add the beaten eggs, orange extract and brewed espresso. Combine until mixture is a fairly firm dough. Do not overmix.
2) Dough will be sticky. Shape into two logs about 3 inches in diameter. Place on parchment lined cookie sheet. Bake for 20-25 minutes until no longer wet on top.
3) Remove from oven and let cool for five minutes. On a cutting board, cut the the rolls diagonally in 1.5 inch slices with a long serrated knife. Arrange the slices, cut side down, on the cookie sheets. Return to the oven and bake for a further 10 minutes. Remove from oven and flip slices over. Bake for a further 10 minutes, or until lightly browned. Transfer to a wire rack to cool.
Makes around 30.