Delicious Brazil Nut and Coffee Biscotti Recipe
Welcome to my little corner of the coffee shop world! I’m thrilled to share this Brazil Nut and Coffee Biscotti recipe with you. What sets this recipe apart from the rest is the combination of flavors that are absolutely out of this world. The sweet crunchiness of the brazil nuts, the rich aroma of instant coffee powder, and the warmth of dark rum all come together in perfect harmony to create an irresistible biscotti.
If you’re a fan of almond biscotti or mocha biscotti, you’re going to love this triple nut version. The Brazil nuts add a unique texture and nutty flavor that takes this biscotti to a whole new level. And if you’ve never tried spiced mocha before, you’re in for a treat! This version of the recipe adds ground cinnamon for an extra little kick that’ll have your taste buds singing.
But don’t take my word for it – let’s get started on this Brazil Nut and Coffee Biscotti recipe so you can taste it for yourself.
Why You’ll Love This Recipe
Oh, dear reader, let me tell you about the Brazil Nut and Coffee Biscotti. This recipe will become your new best friend, as it has mine.
First of all, who doesn’t love a biscotti? Twice-baked and crunchy, it is a perfect pairing for coffee or tea. And this biscotti is not just any run-of-the-mill biscotti. It is loaded with Brazil nuts and spiced mocha flavor that will leave your taste buds thanking you.
The Brazil nut adds that unique nutty flavor that can’t be replicated by any other nut. Plus, it’s healthy too! These little wonders are packed with nutrients such as magnesium, Vitamin E, and selenium which are essential for overall health.
And let’s talk about the coffee powder. Instant coffee powder has been beautifully blended into the dough to give you that smooth taste of a perfect cup of coffee in every bite. Imagine dunking this biscotti slowly into your freshly brewed coffee or enjoying it on its own while savoring the rich aroma of fresh-grind beans.
But wait, there’s more! This recipe is incredibly versatile so you can make substitutions and variations according to your preference. Whether you want to add cranberries or white chocolate chips or swap out the Brazil nuts for pistachios or hazelnuts, the possibilities are endless! You can create your own personalized biscotti recipe and indulge yourself and your loved ones.
So go ahead and try this recipe today, I promise you won’t regret it. With its many health benefits and delicious taste, this Brazil Nut and Coffee Biscotti will soon become your go-to snack for any time of day.
Ingredients You’ll Need:
- All-Purpose Flour – 2 cups
- Baking Powder – 1 and 1/2 teaspoons
- Ground Cinnamon – 1 teaspoon
- Instant Coffee Powder – 1 tablespoon
- Dark Rum, warmed – 2 tablespoons
- Caster Sugar – 1 cup
- Unsalted Butter, softened – 1/2 cup
- Eggs – 2 large
For the mix-ins:
* Brazil Nuts – 1 cup, chopped.
This brazil nut and coffee biscotti recipe uses common pantry staples like all-purpose flour, baking powder, and cinnamon. However, the star of this recipe is the Brazil nuts. These delicious nuts are native to South America and are highly nutritious. They add a great crunch to the biscotti and a unique nuttiness that perfectly complements the coffee flavor. Be sure to chop them coarsely so they add texture to your biscotti bites.
The recipe also calls for instant coffee powder which dissolves easily in liquid, making it perfect for this recipe. The instant coffee gives the biscotti its coffee flavor without making the cookie dough too wet or fussy.
To enhance the flavor profile of this Brazil Nut and Coffee Biscotti Recipe, we are adding a splash of dark rum, which adds a notes of warm spices to your spiced mocha biscotti.
The Recipe How-To
Let’s start with the fun part, shall we? Here’s how to make your very own Brazil Nut and Coffee biscotti:
Preheat the oven and line a baking tray
Before anything else, preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. This will help ensure that your biscotti won’t stick to the tray.
Chop the nuts and prepare other ingredients
Then, chop ½ cup of Brazil nuts into small pieces and set it aside. In another bowl, mix together 1 tablespoon of instant coffee powder and 1 tablespoon of hot water. Continue by beating two large eggs until they lighten in color. Set aside all prepared ingredients.
Making The Dough:
Now let’s start making our delicious biscotti!
Cream together sugar and butter
In a mixer, cream together 1 cup of caster sugar (or fine granulated sugar) with 1/2 cup (or one stick) of unsalted butter until it’s light and fluffy.
Add remaining wet ingredients
Slowly add in your prepared beaten eggs to the butter mixture while continuously mixing. Then pour in 2 tablespoons of dark rum warmed and mixed with 2 cups flour (you can use all-purpose flour or a combination of all-purpose flour and spelt flour as variation). Mix until everything is well combined.
Add dry ingredients
In a separate bowl, whisk together 2 tsp baking powder, 1/2 tsp salt, 1 teaspoon of ground cinnamon, the chopped Brazil nuts from earlier, along with 2 cups of all-purpose flour (use almond flour for gluten-free). Add this dry mixture slowly to your wet batter while continuously mixing until everything is evenly combined.
Continue mixing until everything is completely incorporated – you should end up with an elastic dough consisting of Brazil nut chunks alongside coffee-scented dough pieces.
Shaping Your Biscotti Logs:
Now that you’ve made your biscotti dough, it’s time for shaping so we can bake them!
Divide & form logs
Divide the dough mixture into two halves while dusting your hands with flour so that the dough doesn’t stick. Roll each half limply on a floured surface and shape oval logs about roughly 10 to 11 inches long.
Baking The Biscotti:
Once your logs are formed, it’s time for the baking process by following these steps:
Bake And Cool Slighty
Place the cookie logs onto parchment paper-lined baking trays and then place them in the preheated oven – let them bake for about 25 minutes before removing them from heat carefully. Leave them out to cool using tong-like utensils before slicing them into flat bakes.
Now that they have been sliced, place them back onto the parchment paper-lined tray before returning them back into heat at 180C (350°F) degrees for another ten
Substitutions and Variations
When it comes to making biscotti, there are a lot of ways you can switch up the recipe to suit your tastes. Here are some ideas for substitutions and variations that you may want to try:
– Nuts: While this recipe calls for Brazil nuts, you could easily swap in another type of nut or use a combination of nuts. Almond biscotti is a classic option, but you could also try pistachio, hazelnut, or walnut biscotti. If you’re looking for a triple nut biscotti, you could even try using a mix of Brazil nuts, walnuts, and hazelnuts.
– Spices: The addition of ground cinnamon gives these biscotti a warm flavor that complements the coffee well. However, if you prefer other spices, you could experiment with substitutions. For example, ginger would give the biscotti a lovely zing, while cardamom would add an exotic twist.
– Dried fruit: If you like biscotti that feature chunks of dried fruit throughout (like cranberries or apricots), feel free to add them in after mixing the dough. Just make sure to chop the fruit into small pieces so they don’t make the cookies crumbly.
– Chocolate: While these biscotti are already quite tasty on their own, adding chocolate can take them to the next level. You could dip one end of each cookie in melted chocolate (dark or milk) or chop up some chocolate and mix it into the dough before baking. Alternatively, you could swap out some of the Brazil nuts for chocolate chips.
– Alcohol: The recipe calls for 2 tablespoons of dark rum, but you could substitute another type of alcohol if you prefer (like amaretto or Frangelico). If you’d rather leave out the booze altogether, just replace it with an equal amount of water.
Remember that when making substitutions, it’s important to keep similar textures and flavor profiles in mind so that your cookies turn out well. Whatever variations you choose to try, have fun experimenting and creating your own unique version of this classic Italian treat!
Serving and Pairing
When it comes to serving these Brazil Nut and Coffee Biscotti, there are endless options that can be experimented with. These biscuits are versatile and can be paired with an array of food and drinks to give different sensations.
If you love classic tastes, try pairing the biscotti with coffee, espresso or tea. The combination of a hot drink with the crunchy texture of these biscuits is perfect for a comfortable morning or afternoon snack.
If you want something more festive, try serving them with a glass of wine. A smooth red wine like a Merlot or Cabernet Sauvignon would bring out the biscotti’s nutty taste and cinnamon aroma, perfectly blending flavors.
If you want to add sweetness, you can dip the biscotti in chocolate. The dark chocolate combines well with Brazil nuts giving a bittersweet taste and makes it the perfect gift during holidays or celebrations.
For a quick dessert, serve warm biscotti with ice cream. This will make a delightful dessert perfect for any family gathering.
The beauty of this recipe is that it’s not limited to just these suggestions when serving. Pair them with any drink or meals that suit your palate and mood, after all, experimenting is fun!
Make-Ahead, Storing and Reheating
Once you have baked a batch of these Brazil Nut and Coffee Biscottis, you may be wondering how to store them properly. Well, fret not, my coffee-loving friend, because I’ve got you covered.
Firstly, the great thing about biscottis is that they have a longer shelf life as compared to other cookies. So, feel free to make them ahead of time! Once cooled down completely, store the biscuits in airtight containers or zip-lock bags at room temperature for up to two weeks.
Alternatively, if you wish to extend their lifespan even longer, you can freeze the biscotti slices for up to three months. Make sure that the biscuits are fully cool before wrapping them up tightly in plastic wrap and placing them in a freezer-safe container.
When it’s time to serve your biscottis, remove them from the storage container or freezer and let them come to room temperature. You can also revive those crisp edges by re-baking or reheating them.
To reheat, preheat your oven to 300°F (150°C) and place your biscotti slices on a baking sheet. Place the sheet in the oven for about 5-10 minutes or until warm and crisp again.
Now that you know the tricks of keeping your triple nut biscotti fresh and crunchy make sure that you always have a stash ready for when those coffee cravings come calling.
Tips for Perfect Results
As a barista, it’s essential to get the perfect texture and flavor in every drink, and the same goes for this Brazil Nut and Coffee Biscotti Recipe. Here are some tips for achieving deliciously crisp biscotti with a rich coffee aroma and a nutty crunch.
Firstly, make sure to follow the recipe ingredient measurements accurately. Any mismatches can affect the texture and consistency of the dough, resulting in dry or crumbly biscotti. Therefore, use a scale rather than measuring cups to be precise with flour and sugar amounts.
Secondly, don’t overmix the dough because it needs to be dense enough to hold its shape after baking. Also, avoid adding too much flour as that can make your biscotti both dense and hard.
Thirdly, slice the biscotti after they’ve cooled down enough; any premature slicing might break them apart into smaller pieces when put back into the oven. Cut your slices at an angle because going straight down can result in overly thick or uneven slices.
Fourthly, carefully watch your oven temperature as biscuits become dried out if cooked at higher temperatures for too long. Not only will lower temperatures make your biscotti perfectly crispy and dry inside, but it will also prevent from burning their tips.
Finally, storing biscotti is vital to their final texture; instead of letting them sit exposed to air moisture they tend to soften up.To avoid this issue, you could store them in an air-tight container, so that no surrounding air gets closer or even let them freeze still in their container.
With these tips up your sleeves, you’re ready to bake triple nut biscotti packed with Brazil nuts and made with mocha twirls bound to make even cantuccini almond biscotti jealous.
Now, let’s move on to the FAQ section to answer some of the most common questions about this Brazil Nut and Coffee Biscotti Recipe. As with any recipe, there may be a few areas that need clarification or where you might encounter challenges, so don’t worry because I got you covered! Keep reading to for the answers you seek.
How do you keep biscotti from getting hard?
When baking biscotti for the first time, it’s important to allow them to cool for approximately 10 minutes before cutting them. However, it’s crucial not to wait too long, as the dough will become overly hard, making slicing difficult. On the other hand, if the cookies are sliced while they’re still hot, they will crumble and break apart. Therefore, proper timing is essential for achieving perfect biscotti.
Are Brazil nuts healthy for you?
When you add Brazil nuts to your diet, you are not only adding a delicious nut, but also a dose of antioxidants that can benefit your health. With the antioxidants vitamin E and phenols, Brazil nuts can help combat free radicals, decrease oxidative stress, and lower inflammation. By reducing inflammation, you may be able to lower your likelihood of developing conditions such as heart disease, diabetes, and some types of cancer. So, next time you’re reaching for a snack, consider adding some Brazil nuts to your routine!
Are Brazil nuts good for baking?
Did you know that Brazil Nuts aren’t just great for snacking? They also love to be baked! These nuts have a subtle and nutty taste that make them a fantastic addition to many baking recipes, especially when combined with chocolate. You can use Brazil nuts whole when making candies or use them to add a delightful touch to cakes and desserts. So, grab some Brazil nuts and let’s get baking!
How crunchy should biscotti be?
When making biscotti, it’s important to bake the loaves until they are firm and slightly browned, but not too hard. You’ll want to let them cool down for a bit until you can touch them without getting burnt. Using a long serrated knife is recommended, especially if there are any nuts or dried fruit in your biscotti.
Now, you have all the information you need to make this delicious Brazil nut and coffee biscotti recipe in your own kitchen! With the right ingredients and careful attention to the recipe steps, you’re sure to create a batch of biscotti that will impress your friends and family.
Whether you decide to make traditional almond biscotti or get creative with spiced mocha variations, this Brazil nut and coffee biscotti recipe is versatile and easy to customize. Plus, with its crisp texture and rich flavor, it’s the perfect treat to enjoy with a cup of coffee or tea.
So what are you waiting for? Head to the store, gather your ingredients, preheat your oven, and get baking! I guarantee that once you take a bite of these triple nut biscuits, you’ll be hooked.
Brazil Nut and Coffee Biscotti Recipe
- 3 teaspoons instant coffee, powder
- 1 tablespoon dark rum, warmed
- 2 eggs
- 125 g caster sugar
- 155 g plain all-purpose flour
- 60 g self-raisin flour
- 1 teaspoon ground cinnamon
- 105 g brazil nuts, roughly chopped
- 1 tablespoon caster sugar, extra
- Preheat the oven to 180 C (350 F).
- Dissolve the coffee in rum.
- Beat the eggs and sugar until thick and creamy, then beat in the coffee.
- Sift the flours and cinnamon into a bowl, then stir in the nut.
- Mix in the egg mixture.
- Divide the mixture into two rolls, each about 28 cm (11 1/4 inches) long.
- Line a baking tray with baking paper, put the rolls on it and press lightly to flatten to about 6 cm (2 1/2 inches) across.
- Brush lightly with water and sprinkle with extra sugar.
- Bake for 25 minutes, or until firm and light brown.
- Cool until warm on the tray. Reduce oven temperature to 160 C (315 F).
- Cut into 1 cm (1/2 inch) thick diagonal slices.
- Bake in a single layer on the lined tray for 20 minutes, until dry, turning once. Cool on a rack.
- Enjoy :D.
- PS: When cold, these can be stored in an airtight container for 2-3 weeks.
Your Own Notes
John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.