Chocolate Hazelnut Espresso Biscotti on a white plate with silver lining beside a cup of coffee in a white background

Chocolate Hazelnut Espresso Biscotti

Share on facebook
Share on twitter
Share on pinterest
Share on email

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!

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

30 minutes

Icon of clock in maroon red lines

TOTAL TIME:

50 minutes

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.

This Recipe Serves 12

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.

This Recipe Serves 12

Great Summer Recipes
Gluten-Free Peanut Butter Biscotti on a white plate and marble tray with coffee on a white marble background

I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.

 

Maple Pumpkin Monkey Bread on a white plate on a white background (side view)

Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.

Peanut Butter Cup S'mores Dip with marshmallows and peanut butter cups in a white background

As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.