Coffee And Hazelnut Biscotti - cooking recipe

Ingredients

1/2 cup sugar
1 None egg
3/4 cup flour
1/2 tsp baking powder
1 tbsp espresso-style instant coffee
1 cup coarsely chopped toasted hazelnuts
4 oz semi-sweet chocolate, melted

Preparation

Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
Whisk sugar and egg in medium bowl. Stir in combined flour, baking powder and instant coffee. Stir in hazelnuts; mix to a sticky dough. Using floured hands, roll into an 8-inch log. Place on prepared pan.
Bake in 25 mins or until lightly browned and firm. Cool in pan on a wire rack. Reduce oven temperature to 300\u00b0F.
Using a serrated knife, cut log, diagonally, into 1/3 inch-thick slices. Place on baking pan. Bake 15 mins or until dry and crisp, turning halfway through. Cool on wire racks. Spread chocolate on one cut side of each biscotti. Allow to set at room temperature.