Mocha Chip Hazelnut Biscotti

This Mocha Chip Hazelnut Biscotti is loaded with chopped hazelnuts, chocolate chips… and coffee! Oh how I love my morning coffee…let me count the ways. I think this fondness was programmed into me from a young age. I remember watching my parents, cradling their steaming cups as if they contained a precious elixir or heavenly nectar. Then slurping down this magic potion while oohing and ahhing and making noises of sheer delight. What was in those cups?? I must partake! I’m not sure there’s anything that celebrates or elevates a hot cup of coffee like biscotti. Those crunchy biscuits are just begging to be dunked into a hot cup of Joe. They are full of flavor, not too sweet, and have a delightful texture. In my opinion, breakfast doesn’t get much better than a twice-baked cookie stick submerged in a piping hot cup of coffee!

Ingredients
For The Biscotti:
2 cups flour
1½ teaspoons baking powder
¼ cup cocoa powder
3 tablespoons instant coffee
1 cup sugar
½ cup butter at room temperature
½ teaspoon salt
1 teaspoon vanilla
3 large eggs
¾ cup chopped hazelnuts
1 cup chocolate chips

For The Glaze:
12 ounces semi sweet chocolate chips
½ cup hazelnuts, chopped & toasted

Instructions:
Preheat the oven to 350 degrees, and line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, cocoa powder and instant coffee in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, salt and vanilla in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the hazelnuts and chocolate chips.
Form the dough into a 12-inch long, 4-inch wide log on the prepared baking sheet. Bake until a toothpick inserted into the middle comes out clean, about 35 minutes. Cool for 15 minutes. Place the log on a cutting board. Using a sharp serrated knife, cut on a diagonal into ½ to ¾-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until crisp & dry, about 15 minutes. Transfer the biscotti to a rack and cool completely. For the glaze, stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread a thin layer of melted chocolate onto one end of each biscotti and immediately sprinkle with the chopped toasted hazelnuts. Do this over the sink or over a second cookie sheet to avoid a mess! Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.

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