Spiced Mocha Hazelnut Biscotti: A Delightful Recipe & Fresh Farmers Market Haul
There’s nothing quite like a Saturday morning trip to the local farmers market. It’s become a cherished ritual, a chance to connect with local growers and producers before diving into the more mundane task of regular grocery shopping. This morning was no exception, and despite a recent trend of seeing more artisanal products and fewer traditional fresh produce stalls—a slight disappointment for a vegetable enthusiast like myself, though I do enjoy browsing everything—I still managed to leave with a substantial armload of vibrant vegetables, all for an incredibly reasonable $6.
I often hear people express frustration about the perceived high cost of farmers markets. While some items can indeed be pricier than supermarket alternatives, the key is knowing where to look and, more importantly, not being afraid to ask. Often, the best deals aren’t prominently displayed on signs; they’re discovered through a friendly conversation with a vendor. Today, for instance, I snagged five impressively large stalks of fresh rhubarb for just $1.50. Additionally, a sizable bok choy and a beautiful kohlrabi, complete with its leafy greens, cost me $4.50. To truly appreciate the generous size of these finds, you can see a pen included in the picture below for scale.
As the image clearly shows, I had quite a bounty in my arms. Considering the freshness and local origin of everything, it was an excellent value that truly brightened my day. Farmers markets offer more than just food; they provide a connection to your community, supporting local businesses and ensuring you get the freshest seasonal ingredients available. It’s a wonderful way to discover new flavors, reduce your carbon footprint, and simply enjoy the vibrant atmosphere. The quality of the produce is often superior, and knowing exactly where your food comes from adds an extra layer of satisfaction to every meal you prepare.
Baking Delight: Spiced Mocha Hazelnut Biscotti
After a morning spent gathering nature’s finest, my kitchen often calls for some creative baking. The other day, I ventured into making these wonderful spiced mocha hazelnut biscotti. Biscotti, for those unfamiliar, are traditional Italian almond biscuits that are twice-baked, resulting in their characteristic dry, crunchy texture. They’re typically designed to be dunked into coffee, tea, or dessert wine, absorbing the liquid and softening just enough for a delightful bite. While I generally lean towards softer, chewier cookies, these biscotti proved to be a delightful departure.
What made this particular recipe a success in my household was the fact that even my children, who usually prefer softer treats, genuinely enjoyed these biscotti on their own, without any dunking required! This was a pleasant surprise and a testament to their balanced flavor profile and appealing crunch. The combination of rich cocoa, aromatic spices like cinnamon and nutmeg, and the bold kick of instant coffee, all complemented by the nutty flavor of toasted hazelnuts, creates a sophisticated yet comforting treat. The “mocha” aspect isn’t overly sweet but rather adds depth, making them perfect for an afternoon pick-me-up.
However, a small note for future batches: I might adjust the second baking time slightly. While biscotti are meant to be dry, sometimes a slightly less prolonged second bake can result in a texture that’s still wonderfully crisp but perhaps a touch more forgiving for standalone enjoyment. This subtle modification could make them even more universally appealing, whether you’re a devoted dunker or someone who enjoys their cookies plain. Regardless, this recipe is a keeper, offering a unique blend of flavors and textures that stands out from typical cookie recipes. The aroma that fills the kitchen as they bake is an added bonus, creating a warm and inviting atmosphere. They are also quite versatile; if hazelnuts aren’t your preference, toasted almonds make an excellent substitute, offering a slightly different but equally delicious nutty profile.
These biscotti are more than just a sweet treat; they are a delightful culinary experience, perfect for sharing with family and friends or enjoying a quiet moment with a cup of your favorite beverage. They also make excellent homemade gifts, especially when elegantly packaged. Their sturdy, twice-baked nature means they keep well, making them ideal for preparing ahead of time. So, if you’re looking to try a new baking project that offers a rewarding outcome and a unique flavor adventure, look no further than this Spiced Mocha Hazelnut Biscotti recipe. It’s surprisingly simple to master and delivers an impressive result that will surely earn you compliments.
Spiced Mocha Hazelnut Biscotti
Ingredients
- 1 cup whole wheat pastry flour
- 2 1/2 tablespoons cocoa
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 small eggs or one extra large egg
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/4 cup toasted hazelnuts or almonds
Instructions
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Preheat the oven to 350 degrees Fahrenheit (about 175 degrees Celsius).
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Spread your chosen nuts (hazelnuts or almonds) evenly on a baking sheet. Toast them in the preheated oven for 10-15 minutes, or until they are fragrant and lightly golden. Be sure to keep a close eye on them to prevent burning. Once toasted, remove from the oven and allow them to cool completely while you prepare the remaining ingredients.
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In a small bowl, combine the hot water and instant coffee granules, stirring until the coffee is fully dissolved. Set this mixture aside. In a separate, medium-sized bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking powder, sea salt, cinnamon, and nutmeg, ensuring they are well combined. In another bowl, add the eggs and sugar to the dissolved coffee mixture and whisk thoroughly. Gradually add the dry ingredient mixture to the wet ingredients, mixing until most of the flour is incorporated. Finally, fold in the cooled, toasted nuts until they are evenly distributed throughout the dough.
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Line a baking sheet with parchment paper and lightly grease it. The dough will be fairly sticky, so it’s helpful to lightly wet your hands or fingers before shaping. Scoop the dough onto the prepared baking sheet and form it into a single log, approximately 15 inches long. Gently press the log down to about 1 inch in height or slightly less, as it will expand during baking. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the top of the log feels firm to the touch. Remove from the oven and immediately reduce the oven temperature to 325 degrees Fahrenheit (about 160 degrees Celsius).
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Allow the baked log to cool on the baking sheet for just a couple of minutes until it’s cool enough to handle but still warm. Using a sharp, serrated knife, carefully slice the log diagonally into 1/2-inch thick pieces. Arrange these slices on their sides back on the baking sheet. Return the slices to the oven and bake for another 20 minutes, or until they are completely dry and crisp. If you prefer a less dry biscotti that’s enjoyable without coffee, milk, or a hot drink, you might consider omitting this second baking step entirely or reducing it to just 5-10 minutes. Once baked to your preference, remove the biscotti from the oven and let them cool completely on a wire rack before transferring them to an airtight container. They will keep well for up to two weeks.