COFFEE BISCOTTI RECIPE RECIPES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then very coarsely chop. Reduce oven heat to 325°.
• Separate yolk from 1 egg over a small bowl to catch egg white. Place yolk in another small bowl. Set egg white aside for brushing dough. Crack remaining 2 eggs into bowl with yolk. Add espresso powder and beat with a fork to combine and dissolve.
• Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter and 1 cup (200 g) sugar until light and creamy, about 2 minutes. Scrape down sides of bowl, then add egg yolk mixture and coffee extract; beat just to combine. Scrape down sides of bowl and beat until smooth. Add dry ingredients and mix on low speed to combine. Add hazelnuts and chocolate and mix just to evenly distribute. Divide dough evenly between 2 parchment-lined baking sheets. Run your hands under cold water, then shape each dough mound into a 5" square about 1" thick. Beat reserved egg white with a fork until foamy and brush over loaves (you won’t need all of it). Sprinkle very generously with sugar.
• Bake loaves, rotating baking sheets top to bottom and front to back halfway through, until firm in the center and starting to crisp at the edges, 30–35 minutes. (They will spread quite a bit as they bake.) Transfer baking sheets to wire racks; let loaves cool 15 minutes.
• Working one at a time, carefully transfer loaves to a cutting board. Using a serrated knife, slice ½" thick. Arrange biscotti cut side down on baking sheets and bake, rotating baking sheets top to bottom and front to back halfway through, until dry and crisp, 30–35 minutes. Transfer baking sheets back to racks and let biscotti cool. Do ahead: Biscotti can be baked 1 week ahead. Store airtight at room temperature.

Steps:

• Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
• Add the flour and the candied ginger. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don’t overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough.
• Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
• Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
• Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
• In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.