Chocolate Hazelnut Espresso Biscotti on a white plate with silver lining beside a cup of coffee in a white background

Chocolate Hazelnut Espresso Biscotti

Share on facebook
Share on twitter
Share on pinterest
Share on email

Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

30 minutes

Icon of clock in maroon red lines

TOTAL TIME:

50 minutes

INGREDIENTS

½ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Butter, softened
2 Eggs
1 cup Sugar
1 tablespoon Instant Espresso
1 teaspoon Vanilla
3 cups All-Purpose Flour
1 tablespoon Baking Powder
½ cup Chocolate Chips, melted
¼ cup Hazelnuts, chopped

DIRECTIONS

1. Preheat the oven to 350°F.

2. Line a cookie sheet with parchment paper.

3. In a large bowl with an electric mixer, beat the butter, eggs, sugar, vanilla, and espresso until combined.

4. Beat in the JUSTIN’S® Chocolate Hazelnut and Almond Butter.

5. Add in the flour and baking powder.

6. Stir until just combined.

7. Form the dough into two separate logs approximately 10-12 inches long by 2-3 inches wide, and be sure to space them at least 4 inches apart on your cookie sheet.

8. Bake for 22 minutes.

9. Cool completely, then slice diagonally into ½-inch slices

10. Place the slices back onto the cookie sheet, cut side up, and bake for an additional 8 minutes.

11. Once cooled, drizzle with the melted chocolate and chopped hazelnuts as desired.

This Recipe Serves 12

INGREDIENTS

½ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Butter, softened
2 Eggs
1 cup Sugar
1 tablespoon Instant Espresso
1 teaspoon Vanilla
3 cups All-Purpose Flour
1 tablespoon Baking Powder
½ cup Chocolate Chips, melted
¼ cup Hazelnuts, chopped

DIRECTIONS

1. Preheat the oven to 350°F.

2. Line a cookie sheet with parchment paper.

3. In a large bowl with an electric mixer, beat the butter, eggs, sugar, vanilla, and espresso until combined.

4. Beat in the JUSTIN’S® Chocolate Hazelnut and Almond Butter.

5. Add in the flour and baking powder.

6. Stir until just combined.

7. Form the dough into two separate logs approximately 10-12 inches long by 2-3 inches wide, and be sure to space them at least 4 inches apart on your cookie sheet.

8. Bake for 22 minutes.

9. Cool completely, then slice diagonally into ½-inch slices

10. Place the slices back onto the cookie sheet, cut side up, and bake for an additional 8 minutes.

11. Once cooled, drizzle with the melted chocolate and chopped hazelnuts as desired.

This Recipe Serves 12

Great Summer Recipes
Nutty Overnight Oats in a Justin's Classic Cashew Peanut Butter jar on a blue and brown gingham cloth with a wooden backdrop

The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.

 

Chocolate Hazelnut Banana Smoothie in a clear cup with chocolate drizzle and chocolate chips on a wooden tabletop

I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.