Cinnamon Hazelnut Coffee Biscotti

Ingredients

Featured ingredient: Cinnamon Hazelnut Coffee 10 oz. Bag Ground

• 1/2 cup finely ground Door County Cinnamon Hazelnut Coffee
• 2 1/4 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 cup granulated sugar
• 1 tablespoon fresh orange peel zest
• 2 tablespoon unsalted butter, softened
• 1/4 cup honey
• 2 teaspoons orange extract, reserve 1 teaspoon
• 3 large eggs
• 3/4 cup hazelnuts, roughly chopped
• 3/4 cup finely chopped hazelnuts, set aside
• 1 12 ounce bag white chocolate chips

Instructions

Biscotti:

1. 1. Preheat oven to 350°F and line a baking sheet with parchment paper.
   2. In medium bowl, combine flour, finely ground coffee, cocoa powder, baking soda and cinnamon.
   3. In large bowl, combine sugar, orange peel zest , butter, honey, 1 teaspoon orange extract and eggs and beat with electric beater on medium speed.
   4. Reduce mixer speed to low and beat in flour mixture just until combined.
   5. Stir in hazelnuts with a spoon
   6. Form dough into (2) two 3 inch x 8 inch logs onto the baking sheet, 3 inches apart.
   7. Bake until browned, about 25 minutes. Let cool 10 minutes and transfer to a cutting board.
   8. Cut 1/2 inch thick slices, using serrated knife.
   9. Reduce oven temperature to 325 degrees.
   10. Arrange slices on baking sheet; return to oven.
   11. Bake 20 more minutes.
   12. Flip biscotti slices over halfway through cooking.
   13. Cool 10 minutes on baking sheet then transfer to a cooling rack; cool completely.

Chocolate Topping:

1. 1. In a medium mircrowavable bowl, melt white chocolate chips with reserved 1 teaspoon orange extract on medium heat until smooth; stir often.
   2. Dip biscotti part way into melted chocolate.
   3. Roll in the finely chopped hazelnuts.
   4. Place on baking sheet lined with fresh parchment paper.
   5. 18. Refrigerate 30 minutes until set and then, enjoy!