Little-Bitty Coffee-Hazelnut Biscotti

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“originally from "Woman's Day" magazine”

Ingredients Nutrition


  1. Heat oven to 375 degrees. Line a cookie sheet with foil.
  2. Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick.
  3. Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended.
  4. Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2" wide opening (or use pastry bag fitted with a plain 1/2" round tip).
  5. Pipe nine 12" long strips crosswise 1" apart on prepared cookie sheet.
  6. Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown.
  7. Remove from oven. (Increase temperature to 400 degrees).
  8. Let cool on sheet 1-2 min.
  9. While still warm, peel 1 strip at a time from foil, place on a cutting board and with a serrated knife, cut diagonally into 20 slices.
  10. Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet.
  11. Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted.
  12. Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month.

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