The unique flavors of these twice-baked Italian cookies come from the blending of hazelnut, caramel, coffee and salt. Baking for breakfast, a get-together with friends or sending a housewarming treat to the new neighbors? Make a double batch, because these will go fast!
Preheat oven to 325°F. Line cookie pan with parchment paper.
In medium bowl, combine flour, baking powder, salt and baking soda. Set aside.
In large bowl, beat together butter, sugar and instant coffee with an electric mixer until light and fluffy. Add egg and vanilla, beating until combined. Add flour mixture and beat at low speed until dough comes together. Beat in hazelnuts until just combined.
On a lightly floured surface, form dough into a 10 in. x 2 in. x 1 in. log. Place on prepared cookie pan.
Bake 30-32 minutes or until firm to the touch. Let cool on pan on cooling grid 10 minutes. Using a serrated knife, carefully cut log into approximately 16 1/2-inch slices. Place slices, cut side down, on cookie sheet, and bake 18-20 minutes, turning once, until dried and lightly browned. Remove to cooling grid to cool completely.
Dip biscotti halfway into melted Salted Caramel Candy Melts Candy. Drizzle with Bright White Candy, if using.