Hazelnut Moccaccino Biscotti

Ingredients:

• 1 and 3/4 cups of premium flour + extra for working with the dough
• 1/4 cup cocoa powder
• 2 tbsp instant espresso powder
• 3/4 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 90 g unsalted butter at room temperature
• 1 cup of sugar
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 1 tbsp. blanched hazelnuts

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the vanilla extract. Reduce the mixer speed to low; add the flour mixture and mix until smooth. Stir in the hazelnuts.
3. Divide the dough in half and place it on the prepared baking sheet. Lightly flour your hands and the dough, then shape each piece into a 27x5 cm loaf, spacing them about 12 cm apart. Freeze until firm, about 10 minutes.
4. Place in the oven and bake until the loaves are puffed and set, 25-30 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a cutting board. Reduce the oven temperature to 160°C.
5. Slice the loaves crosswise into 1-cm-thick slices. Arrange the slices, cut-side down, on a baking sheet. Return to the oven and bake, rotating halfway through, until completely set, about 40 minutes. Transfer to a wire rack to cool completely (the biscotti will firm up as it cools).