Espresso-Hazelnut Biscotti          
Posted by: Jerseygirl Thu, 5 May 2005, at 5:48 a.m.
 

Ingredients:
1/2 cup butter (no substitutes)
1 cup granulated sugar
2 1/2 teaspoons baking powder
3 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
--or--
2 tablespoons regular instant coffee crystals
2 3/4 cups all-purpose flour
1/2 cup miniature semisweet chocolate pieces
1/2 cup chopped hazelnuts -- toasted
1 egg white
1 tablespoon coarse or granulated sugar
White baking pieces-- melted and optional
 

Directions:
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar and baking powder; beat until combined. Beat in eggs. Beat in cocoa powder, espresso powder or coffee crystals (if using coffee crystals,
first dissolve in 1 teaspoon water), and as much flour as you can with the mixer. Stir in remaining flour, chocolate pieces, and nuts with a wooden spoon. Divide dough in half.

Shape each portion into an 11-inch-long loaf. Place loaves 5 inches aparton a lightly greased cookie sheet. Flatten each loaf until 2-1/4 to 2-1/2 inches thick. Combine egg white and 1 teaspoon water. Brush on
loaves. Sprinkle with coarse or granulated sugar.

Bake in a 350 degree F oven for 25 minutes or until firm and a toothpick inserted in center comes out clean. Cool on cookie sheet for 30 minutes or until completely cool.

Transfer to a cutting board, and cut each loaf diagonally into1/2-inch-thick slices. Lay slices, cut sides down, on the cookie sheet. Bake in a 325 degree F oven for 8 minutes. Turn slices over
and bake for 5 to 10 minutes more or until dry and crisp. Transfer slices to wire racks to cool. If desired, dip part of each slice in melted white baking pieces.