Disclosure: This post is sponsored by Bob’s Red Mill Natural Foods. All thoughts and opinions are my own.
I’m pleased to partner with Bob’s Red Mill Natural Foods. Bob’s grains and beans are a staple in my house, so I’m excited to try Bob’s Organic Flour. We’re slowly transforming our diet to one that’s much healthier. Most of my cooking is made from scratch, so I’m slowly replacing processed staples with organic and gluten free products.
I love baking, especially during the holidays. I’m taking this opportunity to replace the all-purpose flour in my Chocolate Coffee Hazelnut Biscotti recipe with Bob’s Organic All-Purpose Flour. Bob’s products are of the highest quality, so I expect my biscotti to be a big hit. Biscotti are one of the many Christmas cookies I gift every year to my friends and family. I also take a tray to work and give my grandkids a couple of boxes to give their teachers and friends at school. It’s our way of giving back during the holiday season, which turns out, has very real psychological benefits. What kind of holiday is it without freshly baked cookies?
Use Bob’s Organic All-Purpose Flour as a one for one replacement in all of your cookie recipes. Bob’s premium Organic All-Purpose Flour is milled from America’s highest quality wheat. You can learn more about Bob’s products on the Bob’s Red Mill Natural Foods website. Get a $1 off your next Bob’s purchase with this coupon.
Notes On Making Chocolate Coffee Hazelnut Biscotti
For regular chocolate hazelnut biscotti, omit the coffee liqueur. You can also replace it with hazelnut liqueur for a stronger nut flavor. I’ve also used chocolate liqueur in this recipe. I like them all.
Save time by using shelled chopped hazelnuts. I could only find whole nuts, so I had to shell, chop, and toast them. This took me at least 20 minutes to do.
After the first baking, don’t let the biscotti cool more than 10 minutes or it will difficult to cut. The biscotti may crumble. Slice the biscotti loaves with a serrated knife at an angle. The serrated knife keeps the biscotti from crumbling. Slicing at an angle will give you larger biscotti.
We never have enough biscotti left to store them, but if you do, store them in an airtight container.
Chocolate Coffee Hazelnut Biscotti Recipe
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 tbsp coffee liqueur
- 2 eggs
- 2 cups Bob's Red Mill Organic All-Purpose Flour
- 1/2 cup Dutch-processed cocoa
- 2 tsp baking powder
- 1 cup hazelnuts, toasted and chopped
- Preheat oven to 350 degrees. Shell and roughly chop hazelnuts. Heat a large frying pan over low-medium heat. Arrange hazelnuts in a single layer in pan. Stir until hazelnuts start to turn golden brown. Remove from heat.
- Using an electric mixer, cream together butter and sugar until light and fluffy. Add eggs and coffee liqueur. Mix well.
- With the mixer on low speed, slowly add in flour, cocoa, and baking powder. Stir in toasted hazelnuts.
- Line a cookie sheet with parchment paper. Divide the dough into two halves. Shape the dough in two loaves about 10 inches long. Place loaves on parchment paper about 4 inches apart (loaves will expand while baking).
- Bake for 20 to 25 minutes. Tops of loaves should be firm to the touch. Remove the loaves from the oven and carefully place on wire racks. Cool for about 10 minutes.
- Use a serrated knife and slice each log into 1/2-inch pieces. Return biscotti to the baking sheet and bake for 20 more minutes, or until cookies are crisp and toasty. Allow biscotti to cool completely. Store cookies in airtight container.
This is a sponsored post written by Sherry Nappa on behalf of Bob’s Red Mill.