Cappuccino Biscotti

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Beginner
Jump To Recipe Print Recipe
0 Add to Favorites
International-style sweet and satisfying dessert that brings home-style flavor to your table
Cappuccino Biscotti recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This International dessert features Flour; unbleached, all purp, Sugar, Baking soda, Baking powder. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cappuccino Biscotti recipe image
Print Recipe
0 Add to Favorites

Cappuccino Biscotti

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Beginner
Servings: 1 Calories: 716.8

Description

These crisp, coffee-flavored biscotti are studded with toasted hazelnuts and semisweet chocolate chips. The dough is baked twice to achieve a hard, shelf-stable texture perfect for dipping in coffee or tea. A sophisticated dessert that balances rich espresso notes with warm spices and nutty crunch.

Ingredients

Directions

  1. chopped coarse 1/2 c Chocolate chips, semisweet *To toast & skin hazelnuts, put in one
  2. layer in preheated 350F (177°C) oven for 10 to 15 minutes or until they are colored lightly and skins blistered.
  3. Wrap the nuts in a kitchen towel and let them steam for 1 minute.
  4. Rub the nuts in the towel to remove as much skin as possible and let them cool.
  5. In the bowl of an electric mixer fitted with the paddle attachment,
  6. blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well.
  7. In a small bowl
  8. whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and
  9. stir in the hazelnuts and chocolate chips.
  10. Turn out the dough onto a floured surface, knead it several times and halve it.
  11. Working on a large buttered and floured baking sheet, with floured hands,
  12. form each piece of dough into a flattish log 12 inches long by 2 inches wide and
  13. arrange the logs at least 3 inches apart on the sheet.
  14. Bake the logs in the middle of a preheated 350F (177°C) oven for 35 minutes and
  15. let them
  16. cool on the baking sheet on a rack for about 10 minutes.
  17. Reduce the oven temperature to 300F (149°C).
  18. On a cutting board,
  19. cut the logs crosswise on the diagonal into 3/4 inch slices ,
  20. arrange the biscotti,
  21. cut sides down, on the baking sheet, and
  22. bake them for 5 to 6 minutes on each side, or until they are pale golden.
  23. Transfer the biscotti to racks to cool and store them in airtight containers.
  24. MAKES: about 32 BISCOTTI ~

Nutrition Facts

Servings 1

Amount Per Serving
Calories 716.8kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 1.2g6%
Cholesterol 135.1mg46%
Sodium 2537.3mg106%
Total Carbohydrate 153.4g52%
Dietary Fiber 4.0g16%
Sugars 61.2g
Protein 14.3g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, biscotti, blending, brewed, brewed,cold, cappuccino, cinnamon, cloves, cold, dessert, espressostrong, flour, ground, hazelnuts, international, large, milk, powder, purp, salt
Recipe Card powered by WP Delicious

Leave a Comment