COFFEE-HAZELNUT BISCOTTI 2 tablespoons Frangelico (hazelnut-flavored liqueur) 2 tablespoons unsweetened cocoa 1 teaspoon instant espresso or 2 teaspoons instant coffee granules 1 teaspoon vegetable oil 2 large egg whites 1 large egg 1 1/3 cups all-purpose flour 1/2 cup whole-wheat flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup coarsely chopped toasted hazelnuts, divided 1 teaspoon baking soda 1/8 teaspoon salt 2 teaspoons ground coffee beans Cooking spray

Preheat oven to 300°F.

Place the liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso until smooth. Add oil, egg whites, and egg, stirring with a whisk until blended.

Lightly spoon flours into dry measuring cups, and level with a knife. Place flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food processor, and process until hazelnuts are ground. Add ground coffee; pulse 2 times or until blended. With processor on, slowly add liqueur mixture through food chute; process until dough forms a ball. Add 6 tablespoons hazelnuts, and pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface, kneading lightly 4 or 5 times. Divide the dough into 3 equal portions, shaping each portion into a 10-inch-long roll. Place rolls 3 inches apart on a large baking sheet coated with cooking spray. Bake at 300°F for 28 minutes. Remove rolls from baking sheet, and cool 10 minutes on a wire rack.

Cut each roll diagonally into 20 (1/2-inch) slices. Place the slices, cut sides down, on baking sheets. Bake at 300°F for 20 minutes. Turn the cookies over, and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove cookies from baking sheets, and cool completely on wire racks. 

Makes 5 dozen biscotto.

NOTE: To toast the hazelnuts, place on a baking sheet, and bake at 350°F for 15 minutes, stirring once. Turn the nuts out onto a towel; roll up the towel, and rub off the skins (some skin will remain on the nuts). Chop nuts.

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