Coffee biscotti with hazelnuts

Category: Yeast bread
Coffee biscotti with hazelnuts


Fit Parad sugar substitute (sugar) 30 gr (150 gr)
eggs 2 pcs
flour grade 2 250 g
instant coffee 1 tbsp. l.
rum 2 tbsp. l.
water 3 tbsp. l.
ground hazelnuts 50 g
whole hazelnuts 150 g

Cooking method

  • With a mixer at maximum speed, beat the eggs with the sugar substitute (sugar) until white. Dissolve coffee in water from the recipe, add to eggs. Add sifted flour and all other ingredients and knead the dough. I did it in the combine with a kneading hook. Form a 35 cm long loaf from the dough (if the dough is on sugar - 2 loaves 20 cm long). Bake on baking paper in an oven preheated to 190 * C for 30 minutes. Cool slightly. Using a sharp knife, cut the loaf diagonally into slices 1-1.5 cm thick and bake in the oven at 180 * C for 7-10 minutes on each side.
  • Store cooled biscotti in a tightly sealed container.

The dish is designed for

about 600 g of finished cookies

Time for preparing:

1 hour

Cooking program:

oven, top-bottom

National cuisine



Biscotti - dry Italian biscuits that are baked 2 times. The first time - in the form of a small loaf, the second time - the loaf is cut into slices and baked again. Biscotti is served with coffee - cookies can be dipped in coffee, softening it and filling it with coffee aroma.
The recipe from A. Seleznev's book "Homemade baking. Cookies" with my changes. I used to bake these biscotti with premium wheat flour and sugar. This time I decided to slightly change the recipe towards the least harm to the figure. There was no stevia, so I added this substitute

Coffee biscotti with hazelnuts

If you want a more pronounced coffee flavor, add more. You can also do with rum by replacing some of the water with it.

Coffee biscotti with hazelnuts
Coffee biscotti with hazelnuts

During baking, there is a funky hazelnut aroma, ready-made biscotti are very tasty, "hazelnut". Try it!

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