Chocolate Hazelnut Espresso Biscotti

Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!

SERVING SIZE:

12 PREP TIME:

20 minutes

COOK TIME:

30 minutes

TOTAL TIME:

50 minutes

MADE WITH:

JUSTIN'S® Chocolate Hazelnut and Almond Butter

INGREDIENTS

½ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Butter, softened
2 Eggs
1 cup Sugar
1 tablespoon Instant Espresso
1 teaspoon Vanilla
3 cups All-Purpose Flour
1 tablespoon Baking Powder
½ cup Chocolate Chips, melted
¼ cup Hazelnuts, chopped

DIRECTIONS

1. Preheat the oven to 350°F.

2. Line a cookie sheet with parchment paper.

3. In a large bowl with an electric mixer, beat the butter, eggs, sugar, vanilla, and espresso until combined.

4. Beat in the JUSTIN’S® Chocolate Hazelnut and Almond Butter.

5. Add in the flour and baking powder.

6. Stir until just combined.

7. Form the dough into two separate logs approximately 10-12 inches long by 2-3 inches wide, and be sure to space them at least 4 inches apart on your cookie sheet.

8. Bake for 22 minutes.

9. Cool completely, then slice diagonally into ½-inch slices

10. Place the slices back onto the cookie sheet, cut side up, and bake for an additional 8 minutes.

11. Once cooled, drizzle with the melted chocolate and chopped hazelnuts as desired.