These mini biscotti are perfect with a cappuccino or espresso, and even better with Sambuca or Grappa as a finale to a grand meal.
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs, plus 1 egg yolk
- 1 egg, plus 1 tablespoon water for egg wash
- 1 cup (210 grams) light brown sugar
- 1 tablespoon coffee extract (we like Nielsen-Massey brand)
- 1 cup (170 grams) chopped semisweet or bittersweet chocolate
- ¾ cup (100 grams) hazelnuts, toasted, skinned, coarsely chopped
- Preheat the oven to 350 °F degrees. Line a rimmed baking sheet with a silicone mat or parchment paper and set aside.
- Whisk the flour, cocoa, baking powder, and salt in a medium bowl to evenly distribute. In a stand mixer fitted with a paddle attachment, beat the eggs and yolk, the sugar, and coffee extract to combine. Gradually add the flour mixture to the egg mixture until blended. Fold in the chocolate and hazelnuts.
- Transfer the dough to a floured work surface. Knead until smooth, about 2 minutes.
Divide the dough and roll into 2 logs, 1½-inches wide and about 11 inches long. Place the logs lengthwise with three inches of space between them on the baking sheet. Whisk the egg and water for the egg wash, then brush over the top of each log.
- Bake the logs until firm to the touch and somewhat puffed, approximately 30 minutes. Remove the logs from the oven and cool for at least 1 hour. (If you slice them immediately, the chocolate will smear).
- Reduce the oven temperature to 250°F. With a serrated knife, slice the logs crosswise and slightly diagonally into ¾-inch thick pieces. Lay the cookies cut side down on parchment or silicone-lined baking sheets. Return to the oven and bake until biscotti are crisp and dry in the center, 20 to 30 minutes. Set the biscotti on wire racks to cool completely.
- These are traditional biscotti made without oil or butter, so their texture is toothsome. If you prefer a kinder gentler biscotti, you can try incorporating a small amount of oil or butter.
- If you notice the crust of the biscotti beginning to brown too much before the cookies have completely dried out, turn the oven off and allow the residual heat to dry them out the rest of the way.