“From "The Best of Cooking Light" ... but I've tweaked it to reflect my personal tastes. (The original recipe called for 2 tablespoons of Frangelico; I've used two tablespoons of Kahlua. I've also chosen to use two eggs and one egg white, instead of two egg whites and one egg I like a slightly richer biscotti.)”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 300.
  2. Place Kahlua in a small bowl. Microwve on high for ten seconds.
  3. Stir in cocoa and espresso powder until smooth.
  4. Add oil, eggs, and egg white, stirring with a whisk until blended.
  5. Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
  6. Add ground coffee, and pulse two times or until mixture is blended.
  7. With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
  8. Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
  9. Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
  10. Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
  11. Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
  12. Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
  13. Turn cookies over and bake an additional ten minutes.
  14. Remove cookies from baking sheets; cool completely on wire racks.

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