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Cappuccino Biscotti

Cappuccino Biscotti recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 1
Calories: 716.8
Dietary: Vegetarian
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
  • 2 cup Flour; unbleached, all purp
  • 1 cup Sugar
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cloves, ground
  • 1/4 cup Espresso;strong brewed,cold&
  • 1 tablespoon Espresso;strong brewed, cold
  • 1 tablespoon Milk; &
  • 1 teaspoon Milk
  • 1 Egg Yolk, large
  • 1 teaspoon Vanilla
  • 3/4 cup Hazelnuts; toasted, skinned*
Directions
  1. 1
    chopped coarse 1/2 c Chocolate chips, semisweet *To toast & skin hazelnuts, put in one
  2. 2
    layer in preheated 350F (177°C) oven for 10 to 15 minutes or until they are colored lightly and skins blistered.
  3. 3
    Wrap the nuts in a kitchen towel and let them steam for 1 minute.
  4. 4
    Rub the nuts in the towel to remove as much skin as possible and let them cool.
  5. 5
    In the bowl of an electric mixer fitted with the paddle attachment,
  6. 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. 7
    In a small bowl
  8. 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. 9
    stir in the hazelnuts and chocolate chips.
  10. 10
    Turn out the dough onto a floured surface, knead it several times and halve it.
  11. 11
    Working on a large buttered and floured baking sheet, with floured hands,
  12. 12
    form each piece of dough into a flattish log 12 inches long by 2 inches wide and
  13. 13
    arrange the logs at least 3 inches apart on the sheet.
  14. 14
    Bake the logs in the middle of a preheated 350F (177°C) oven for 35 minutes and
  15. 15
    let them
  16. 16
    cool on the baking sheet on a rack for about 10 minutes.
  17. 17
    Reduce the oven temperature to 300F (149°C).
  18. 18
    On a cutting board,
  19. 19
    cut the logs crosswise on the diagonal into 3/4 inch slices ,
  20. 20
    arrange the biscotti,
  21. 21
    cut sides down, on the baking sheet, and
  22. 22
    bake them for 5 to 6 minutes on each side, or until they are pale golden.
  23. 23
    Transfer the biscotti to racks to cool and store them in airtight containers.
  24. 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
Read it online: https://www.chefs-mate.com/recipe/cappuccino-biscotti-2/