Small coffee and hazelnut biscotti, originating from Italy, are traditional cookies known for their crunchy texture and intense flavor. Their name comes from the Latin "bis coctus," meaning "twice baked," referring to their unique double-baking process that makes them perfect to accompany a cup of coffee or tea.
In Latin America, although they are less common, these cookies are also often known as “picos” or simply biscotti, depending on the country. For example, in Mexico some people call them "coffee horns" due to their shape and flavor, while in Argentina and Chile they retain the Italian name. This traditional sweet has been adapted with local ingredients, such as the use of hazelnuts, which add a different and delicious touch to their classic recipe.
How to prepare small coffee and hazelnut biscotti
Preheat the oven to 375 degrees.
Line a cookie sheet with aluminum foil.
Beat the eggs, sugar, and coffee beans in a medium bowl with an electric mixer until the coffee beans dissolve and the mixture is thick.
Fold in with gentle strokes 1/2 cup of flour, the nuts, and the remaining 1/2 cup of flour until well combined.
Place the dough in a gallon-size zipper-lock plastic bag and cut one corner to make a 1/2-inch wide opening.
Form nine 12-inch long strips, crossed and spaced 1 inch apart, on the prepared cookie sheet.
Bake for 6 to 8 minutes.
Until the strips look dry and spring back when touched lightly.
They should not brown.
Remove from the oven.
Let cool on the sheet for 1 to 2 minutes.
While still warm, peel one strip at a time from the aluminum foil, place it on a cutting board, and with a serrated knife, cut it diagonally into 20 slices.
Remove the aluminum foil from the cookie sheet.
Distribute the slices on an ungreased cookie sheet.
Bake for 10 to 12 minutes.
Turn the slices once with a metal spatula until they are dry and toasted.
Slide the cookies onto the countertop to cool completely.
Store loosely and lightly covered in a cool, dry place for up to 1 month.
