Espresso-Hazelnut Biscotti

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1 cup packed light brown sugar
• 3 tablespoons instant espresso powder
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla
• 1 cup hazelnuts

Egg wash

• 1 egg, beaten with
• 1 teaspoon water

Directions

1. 1

   Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.

2. 2

   In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.

3. 3

   On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.

4. 4

   Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.

5. 5

   Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.

6. 6

   Arrange biscotti, cut sides down, on 2 baking sheets.

7. 7

   Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.

8. 8

   Biscotti keep 3 days in an airtight container at room temperature.