Wednesday, September 11, 2013

Espresso, Hazelnut and Dark Chocolate Biscotti - Espresso, Haselnuss und dunkle Schokolade-Biscotti


Add a bit of buzz to your baking with this recipe for coffee-flavored Espresso, Hazelnut and Dark Chocolate Biscotti. Combining the flavor of coffee with chocolate, vanilla, cinnamon and hazelnuts in these cookies makes for wonderful little treats to enjoy with your favorite cup of coffee, tea or hot chocolate in the afternoon or any time you are looking for a sweet “pick-me-up”.
Man kann seinen Backwaren ruhig einmal einen Kaffee-Kick hinzufügen, wie zum Beispiel in diesem Rezept für Espresso, Haselnuss und dunkle Schokoladen Biscotti. Kaffee, dunkle Schokolade, Vanille, Zimt und Haselnüsse harmonieren auf ganz besondere Weise in diesen wunderbaren kleinen Leckereien, die man besonders gut mit einer Tasse Kaffee, Tee oder heißer Schokolade genießen kann. Wenn man auf der Suche nach einem süßen "Muntermacher" ist, sind diese Biscotti genau das Richtige.




On the occasion of the eighth annual “National Coffee Day” (“Tag des Kaffees”) in Germany last weekend, I wanted to bake Espresso, Hazelnut and dark Chocolate Biscottis since these three flavors complement each other in the most delicious way possible. The other Biscotti that are in the pictures are my favorite Almond Biscotti with warm spices but without coffee, one reason why they are lighter in color than the ones with espresso (recipe will be featured in another post soon).
Anlässlich des achten jährlichen "Tag des Kaffees" in Deutschland, der am vergangenen Wochenende zelebriert wurde, wollte ich gerne ein Rezept für Espresso, Haselnuss und dunkle Schokolade-Biscotti backen. Diese drei Geschmackskomponenten kommen in diesem Rezept besonders gut zur Geltung und ergänzen sich auf köstliche Art und Weise. Die anderen Biscotti auf den Fotos sind Mandel Biscotti mit warmen Gewürzen aber ohne Kaffee, ein Grund warum die Kekse heller sind als die mit Espresso (das Rezept folgt noch zu einem späteren Zeitpunkt). 




Coffee is one of the world’s favorite brews. It can be made from either caffeinated or decaffeinated beans and there are many ways to serve coffee. Some of the most popular include espresso, cappuccino, caffè latte or café au lait, espresso macchiato, Americano, or ristretto or even mocha.
Kaffee ist eines der weltweit beliebtesten heißen Getränke. Kaffee kann aus koffeinhaltigen oder entkoffeinierten Bohnen gemacht werden, wobei es unendlich viele Möglichkeiten gibt, ihn zu genießen. Die beliebtesten Kaffeegetränke sind Espresso, Cappuccino, Caffè Latte oder Café au Lait, Espresso Macchiato, Americano, oder Ristretto oder auch Mokka.




The hard Italian cookies called Biscotti were traditionally made with hazelnuts and aniseed but today are flavored with a wide variety of nuts (such as pine nuts, pistachios, and almonds), dried fruits (such as figs, dates, or raisins), chocolate (dark, milk or white), and lemon, lime or orange rind.
Italienische Biscotti wurden traditionell nur mit Haselnüssen und Anis gebacken Heutzutage werden jedoch viele Variationen angeboten. Es gibt sie mit verschiedenen Sorten von Nüssen, wie zum Beispiel Pinienkernen, Pistazien und Mandeln, aber auch mit Trockenfrüchten, wie zum Beispiel Feigen, Datteln oder Rosinen. Ebenso mit dunkler, weißer oder Milch-Schokolade, oft auch verfeinert mit Zitronen-, Limetten- oder Orangenschalen-Abrieb.




They are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked). This makes them ideal for dipping into dessert wine or coffee, especially espresso. They are also known widely by the name Cantuccini. Recipes for Biscotti date back as far as the 13th century in Italy. Since the flavor of these twice-baked Italian cookies deepens over time, you can make them in advance and store them in cookies tins in a cool and dry place.
Biscottis sind hart und knackig, denn sie werden zweimal gebacken. Daher der Name: italienisch "bis" für "doppelt" und "cotti" für "gekocht" bzw. "gebacken". Das macht sie ideal zum Eintunken in Dessertwein oder Kaffee, vor allem aber Espresso. Biscotti sind auch bekannt unter dem Namen Cantuccini. Rezepte für Biscotti gibt es schon seit dem 13. Jahrhundert. Da der Geschmack dieser italienischen "zweimal gebackenen" Kekse mit der Zeit etwas intensiver wird, kann man sie ruhig auf Vorrat backen und in Keksdosen an einem kühlen und trockenen Ort lagern.




These Espresso, Hazelnut and Dark Chocolate Biscotti smell wonderful while baking. They are not overly sweet and do not contain a lot of butter. They are studded with delicious hazelnuts and dark chocolate and have a delicate coffee flavor that pairs quite well with that afternoon hot beverage of your choice.
Meine Espresso, Haselnuss und dunkle Schokolade Biscotti duften schon beim Backen wunderbar nach Vanille, Zimt und Kaffee. Sie sind nicht allzu süß und enthalten nur wenig Butter. Voller leckerer Haselnüsse und guter dunkler Schokolade haben sie einen feinen Kaffee-Geschmack, der hervorragend zu Tee oder Kaffee passt.




Recipe for the Hazelnut Espresso Biscottis

Ingredients for the Cookies

  • 200 grams (7 ounces) whole hazelnuts, I used the "round Romans" (got to love that name)
  • 250 grams ( 8.8 ounces/2 cups) white spelt flour, plus some for the work surface
  • ½  tsp baking powder
  • ½ tsp baking soda
  • a pinch of fine sea salt
  • 1 tsp ground cinnamon, (I used Ceylon cinnamon)
  • 140 grams (5 ounces) super fine white baking sugar
  • 2 tsp pure vanilla sugar
  • 60 ml freshly brewed espresso, cooled (you can substitute 1 tbsp Amaretto plus one egg for the espresso)
  • 25 grams (0.8 ounce/2 tbsp) unsalted butter, room temperature
  • 1 egg (L), free range or organic
  • 100 grams (3.5 ounces) dark chocolate (I used Lindt Excellence 70 %), chopped (best done with a serrated knife)
Rezept für die Espresso, Haselnuss & dunkle Schokolade-Biscotti

Zutaten für die Biscotti

  • 200 Gramm ganze Haselnüsse (zum Beispiel Sorte "runde Römer") 
  • 250 Gramm helles Dinkelmehl (Typ 630), plus ein wenig für die Arbeitsfläche
  • ½ TL Backpulver
  • ½ TL Natron 
  • eine Prise feines Meersalz
  • 1 TL gemahlener Ceylon-Zimt 
  • 140 Gramm feinster weißer Zucker
  • 2 TL Bourbon Vanillezucker
  • 60 ml frisch gebrühter Espresso, abgekühlt (anstatt Espresso kan man auch 1 EL Amaretto plus ein Ei hinzugeben)
  • 25 Gramm ungesalzene Butter, Zimmertemperatur 
  • 1 Ei (L), Freilandhaltung oder Bio 
  • 100 Gramm dunkle Schokolade (ich nehme gerne Lindt Excellence 70 %), gehackt 



Preparation of the Cookies

  1. Line a baking sheet with parchment paper (unbleached if possible or use Silpat baking mat).
  2. On the baking sheet toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam for about one minute. Rub nuts in a tea towel to remove loose skins (it does not matter if not all of the skins come off) and cool completely.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, sugar, and vanilla sugar until well combined.
  4. Transfer the dry ingredients to the bowl of your mixer and add the espresso, butter and egg. 
  5. Then beat the wet ingredients into the flour mixture until the mixture is well combined and comes together as a dough.
  6. Add the whole hazelnuts and the chocolate and combine well. 
  7. Divide the dough into two equal parts.
  8. Wrap each dough piece in plastic wrap and place in refrigerator for about thirty minutes and up to a day. If you leave the dough refrigerated for a longer period of time, the cinnamon and vanilla will definitely loose some of their “punch”.
  9. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
  10. Dust your work surface with the remaining flour. Take the first batch of dough out of the refrigerator and using the palms of your hands, roll the Biscotti dough into a cylinder shape on the dusted surface. Flatten the dough a little to form an oval cylinder if you wish. Repeat with the remaining dough. 
  11. Transfer the dough logs to a baking sheet and bake for about 15 minutes, or until the logs have spread and doubled in size. 
  12. Remove the baking sheet from the oven and set aside on a wire rack to cool a bit. Repeat with the remaining log of dough.
  13. When the logs have cooled but are still warm, slice each about 1cm (½ inches) thick, you should cut on the diagonal, using a very sharp knife.
  14. Place each Biscotti slice onto a baking sheet or onto cooling racks that you place onto the baking sheets thereby allowing for the hot air to circulate around each Biscotti cookie slice and return the baking sheets to the oven for a further 10 to 15 minutes, or until crisp, golden-brown and cooked through.
  15. Transfer to cooling racks and cool completely.
  16. When the Biscotti have completely cooled, place them in cookie tins, between layers of parchment, they will keep for quite some time.
Zubereitung der Biscotti


  1. Zwei Backbleche mit Backpapier auslegen oder Silpat Backmatten verwenden.
  2. Die Nüsse auf einem mit Backpapier ausgelegten Backblech ausbreiten und für 12 bis 15 Minuten rösten. Die Nüsse auf ein Küchentuch geben, einschlagen, eine Minute ruhen lassen und dann das Tuch durchkneten und die Nüsse reiben bis die Haut der Nüsse abfällt. Dabei darf ruhig etwas Haut an den Nüssen bleiben. Nüsse auskühlen lassen.
  3. In einer großen Schüssel Mehl, Backpulver, Natron, Salz, Zimt, Zucker und Vanillezucker mischen.
  4. Dann Espresso, Butter und das Ei zu der Mehlmischung hinzufügen.
  5. Dann alle Zutaten mischen und zu einem glatten Teig kneten.
  6. Die ganzen Haselnüsse und die Schokolade in den Teig einarbeiten.
  7. Den Teig halbieren. 
  8. Die Teighälften in Frischhaltefolie einwickeln und für zirka 30 Minuten und bis zu einem Tag in den Kühlschrank legen. Wenn der Teig länger gekühlt wird, verlieren der Zimt und die Vanille etwas an Intensität.
  9. Den Backofen auf 180 Grad Celsius (Elektro) vorheizen.
  10. Das restliche Mehl auf die Arbeitsfläche geben. Eine Teighälfte aus dem Kühlschrank nehmen und mit den Handflächen einen schmalen, länglichen Laib formen (ungefähr so lang wie das Backblech breit ist). Mit der zweiten Teighälfte genauso verfahren. 
  11. Die Laibe auf das mit Backpapier belegte Backblech legen und für etwa 15 Minuten backen oder bis die Laibe sich (in der Breite) verdoppelt haben.  
  12. Das Backblech aus dem Ofen nehmen und auf einem Kuchenrost etwas abkühlen lassen.
  13. Wenn die Laibe abgekühlt aber noch warm sind, in etwa 1 cm dicke Scheiben schneiden. Am besten schräg, mit einem scharfen Messer.
  14. Jede Biscotti Scheibe erneut auf das Backblech legen oder, besser noch, auf ein Kuchenrost legen, das auf das Backblech gestellt wird, damit die heiße Luft um jedes einzelne Keks zirkulieren kann und die Biscotti so gleichmäßiger gebacken werden. Das Backblech für weitere 10 bis 15 Minuten in den Ofen geben oder bis die Biscotti knusprig und goldbraun gebacken sind.
  15. Die fertg gebackenen Biscotti aus dem Ofen nehmen und vollständig abkühlen lassen.
  16. Wenn die Biscotti vollständig abgekühlt sind, kann man sie in Keksdosen, am besten zwischen Lagen von Pergamentpapier lagern, so halten sich die Kekse eine ganze Weile frisch.



And since they are the perfect crunchy companion to a cup of coffee, why not give some Biscottti together with a bag of your very favorite (maybe locally roasted) coffee beans as a gift to your friends!
Diese Biscotti passen perfekt zu Kaffee. Warum nicht ein paar von diesen wunderbare leckeren Keksen zusammen mit frisch gerösteten Kaffeebohnen (vielleicht von einer Rösterei in der Nachbarschaft) an liebe Freunde verschenken!




Enjoy these Espresso, Hazelnut and dark Chocolate Biscotti!
Viel Spaß beim Genießen der Espresso, Haselnuss und dunkle Schokolade-Biscotti!



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32 comments:

  1. I haven't made biscotti for the longest time. Lovely flavors Andrea! Hazelnut go so well with chocolate but also with coffee. And I like anything with coffee.

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    1. Paula, glad to have found a fellow coffee lover - and I like baking with espresso too, it lends a lovely color and a hint of coffee taste that does not overpower though.

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  2. Hi Andrea! Coffee day! How delightful! I'm finally drinking coffee again. Lucy can handle one cup of caffeine a day (and I'm so very thankful!) These biscotti would be perfect with my daily allowance. Thank you for sharing Andrea!

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    1. Monet, thanks for the nice comment - glad that Lucy will tolerate a cup a day, I am sure you enjoy that one cup to the fullest!

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  3. Such drool worthy biscotti...and the chocolate-nut and coffee combo in them...we are going to make a large batch of these goodies today for afternoon coffee time...adorable food clicks as always...HAVE A BEAUTIFUL DAY!!! :-)

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    1. Kumar, thanks so much - you should try these lovely cookies - coffee, hazelnut, cinnamon, vanilla and dark chocolate ceratainly seem to be a match made in heaven but for those who prefer the non-coffee version, a lovely Amaretto can be used instead!

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  4. Coffee Day! I love the idea. These photos are really beautiful - and your biscotti look SO tempting. You are right about biscotti being the perfect accompaniment to coffee. Yum.

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    1. Adri, yes, celebrating coffee certainly sounds like a worthy cause, doesn´t it?! At least for those of us who enjoy this lovely brew - thank you so much for your kind comment, dear Adri!

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  5. Hi Andrea! To me, it's hard to get biscotti to look good in pictures. Yours' looks GOOD! Love your photos and I'd love to sit with you and drink coffee and eat biscotti. Bring a large plateful please :)

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    1. Chris, glad that you like the pictures of my Biscottis - it can be a bit of a challenge to take pictures of these, thankfully, this time they co-operated. I will make sure to bring a huge platter full of these should we meet for coffee some day.

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  6. That old fashioned coffee grinder is awesome, Andrea!
    This biscotti has all of my fav things in one. I've never made biscotti before. This is the recipe I'm definitely going to try.
    Danke! xo

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    1. Colette, got two of those "on display" in my living room - they still work and the kids love grinding the coffee beans with them every so often.

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  7. I love biscotti. I have never tried making it - but I am going to try your recipe. The biscotti look delicious. I wish I had one right now.

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    1. Geraldine, Biscotti are actually quite simple to make - I have baked so many in my lifetime that I ussually make them with my eyes closed - they are that simple but make sure to get the best ingredinets that you can afford, it makes a lot of difference in the way they taste.

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  8. I like biscotti, but after I saw yours, I think I will love this! It looks soooo delicious! My mom has that old coffee grinder. I should have brought it back! It is such a cute prop. :) I only tried homemade biscotti once from my friend, and the rest is all store bought kinds which were not that good. I eventually need to make this! Saving!

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    1. Nami, you would adore nibbling on some Biscotti, they are equally good with a cup of coffee as they are with tea, espacially green tea (that you so enjoy). Just perfect for the afternoon break.

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  9. Wow, these colors! Gorgeous, as always!

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    1. Thank you kindly for your comment - wonderful to know that you enjoy the pics!

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  10. Your photos are always so beautiful, Andrea, and your biscotti looks wonderful. Have a great weekend!

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    1. Beth, thank you very much - nice to get positive feed-back on the pictures!

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  11. I am one of the few people who doesn't like coffee but I bet just chocolate would taste great too. I'm looking forward to the recipe for the almond and spice version that sounds magic!

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    1. Karen, thank you for commenting - I did mention in my recipe though that you can sub one tablespoon of Italian Amaretto for the espresso - no need to bake these delicious cookies with caffeine if you do not like that. But the Almond Spice ones will be posted soon, that recipe might be more to your liking.

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  12. Yum. Here I am again with my cocoa and no biscotti to dunk! When I make these (after my speculaas), I will use the amaretto because nobody - and you can ask all my friends - wants to see me with even the smallest amount of espresso in my veins! I love the golden color of these! Ganz perfekt! ~ David

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    1. David, to sub Amaretto in Biscottis dough is wonderful, I have done it many times and we are always pleased with the way the cookies taste - when I created the recipe, I was actually thinking about you and the fact that you do not drink coffee and added the suggestion for a sub to the recipe with you in mind, dear friend!

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  13. I love biscotti and have only made it myself once (such a long process!) but it is very tasty. And perfect in a warm mug of coffee or cocoa! --also super jealous you're in Germany. I've had the best coffee of my life in Europe!

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    1. Ashley, those Biscottis always seem to take a lot of time, might be because they are baked twice but actually the dough is very forgiving and can easily be chilled overnight - so if making Biscotti seems a bit daunting, maybe baking them ovet a period of two days is easier. Thanks also for your kind coment regarding coffee in this country - I was visiting one of the oldest coffee roasting companies of Germany the other day and the coffees that we tasted after visiting were out of this world delicious.

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  14. You know how much I love biscotti, Andrea!! These look fabulous! I would love to give your recipe a try…they sound delicious! How wonderful you have a national coffee day in Germany. My husband would be first to celebrate! He loves his coffee! Great post!! Beautiful photos!

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    1. Kathy, you know that whenever I bake Biscotti I think about the fact that you adore these cookies and have baked so many wonderful ones yourself - you know you alwys say there is a "rule" in your house that says never to let the Biscotti jar be empty...that "rule" is often on my mind when I bake Biscottis these days! Thanks for the lovely comment, dear Kathy!

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  15. I adore biscotti!
    The presentation here is gorgeous.
    Wish I could come have coffee w/ you, Andrea! :)

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    1. Yes, Kim, please do come and join me for a cup of steaming espresso and some crunchy biscotti, please!

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  16. I baked them today. They are deliscious: http://marionskitchenstories.blogspot.nl/2013/09/cantuccini-dubbelgebakken-koekjes-uit.html

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    1. Marion, now you are making me a happy blogger - so glad that you had a chance to bake these Espresso, Hazelnut and Dark Chocolate Biscottis! And I am so glad that you liked them and the recipe! It makes me smile to see my recipe "in Dutch", I have started to take Dutch language course, but I am only at the very beginning! I have a long way to go before I can write anything in your lovely language!
      Would you mind if I link your blog post on my FB page? If you have a chance, please let me know whether that is o.k. with you!
      Hartstikke bedankt!

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