
Boulangerie
Hazelnut Coffee Biscotti with Dulce De Leche Glaze
This biscotti showcases our Boulangerie dark roast in two delicious ways—infused into the tender dough and combined with dulce de leche for a sweet, glossy glaze. The rich and slightly bitter coffee flavour pairs perfectly with the nutty hazelnut crunch, making it an ideal treat to share this holiday season.
Makes 16 cookies
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Ingredients
- 3 large eggs, room temperature
- 2-½ tbsp coarsely ground Boulangerie coffee
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1-¼ tsp kosher salt
- ¾ cup blanched hazelnuts
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 tbsp demerara sugar
- ½ cup dulce de leche spread
- 2-3 tbsp brewed Boulangerie coffee
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Directions
1. Preheat the oven to 350°F. Add blanched hazelnuts to a sheet pan and toast in the oven for around 10 minutes or until golden brown. Let cool before roughly chopping and setting aside.
2. Separate yolk from 1 egg and set egg whites aside. Combine remaining eggs with egg yolk.
3. In a large bowl, combine flour, espresso powder, baking powder and salt and whisk to combine. In a separate mixing bowl, combine butter and sugar and beat on medium speed until light and creamy.
4. Add in the eggs and vanilla extract and beat to combine, scraping down the sides of the bowl intermittently. Add dry ingredients and mix on low speed for a few seconds until almost completely combined. Add in the chopped hazelnuts and mix until combined, making sure not to overmix.
5. Line two baking sheets with parchment paper and prepare a small bowl of water for shaping the dough. Divide the dough evenly between each baking sheet and shape each dough mound into a 6” rectangle that is approximately 1” thick, dipping your fingers in the water to help shape the dough.
6. Beat the reserved egg whites lightly with a fork. Using a pastry brush, lightly brush each rectangle with the egg whites and sprinkle generously with demerara sugar.
7. Bake the loaves for around 30-35 minutes or until firm in the centre and slightly crisp at the edges. Transfer the loaves to a wire rack and let cool for 15 minutes. Do not rush this step as it may crumble if cut too soon.
8. Using a serrated knife, carefully slice the loaves into ½” thick slices and transfer back to the parchment lined baking sheets. Return to the oven and bake for another 30 minutes or until crisp and golden brown. Let cool completely.
9. To make the coffee dulce de leche glaze, gradually combine dulce de leche spread with 2-3 tbsp of brewed coffee or until the spread has loosened and is a pourable consistency.
10. Drizzle each biscotti with the dulce de leche glaze and let set slightly before serving.

BOULANGERIE

