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Cappuccino Biscotti

Cappuccino Biscotti recipe image
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.
Cooking Method: ,
Cuisine:
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Difficulty: Advanced
Servings: 4
Calories: 115
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.
Directions
  1. 1
    To toast and skin hazelnuts, place them in a single layer on a baking sheet and bake in a preheated 350°F (177°C) oven for 10 to 15 minutes, or until lightly colored and skins blistered.
  2. 2
    Wrap the nuts in a kitchen towel and let them steam for 1 minute.
  3. 3
    Rub the nuts in the towel to remove as much skin as possible and let them cool.
  4. 4
    In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, sugar, baking soda, baking powder, salt, cinnamon, and cloves until well combined.
  5. 5
    In a small bowl, whisk together the espresso, milk, egg yolk, and vanilla.
  6. 6
    Add the wet mixture to the flour mixture, beating until a dough is formed.
  7. 7
    Stir in the hazelnuts and chocolate chips.
  8. 8
    Turn out the dough onto a floured surface, knead it several times, and halve it.
  9. 9
    Working on a large buttered and floured baking sheet, use floured hands to form each piece of dough into a flattish log 12 inches long by 2 inches wide.
  10. 10
    Arrange the logs at least 3 inches apart on the sheet.
  11. 11
    Bake the logs in the middle of a preheated 350°F (177°C) oven for 35 minutes.
  12. 12
    Let them cool on the baking sheet on a rack for about 10 minutes.
  13. 13
    Reduce the oven temperature to 300°F (149°C).
  14. 14
    On a cutting board, cut the logs crosswise on the diagonal into 3/4-inch slices.
  15. 15
    Arrange the biscotti, cut sides down, on the baking sheet.
  16. 16
    Bake them for 5 to 6 minutes on each side, or until they are pale golden.
  17. 17
    Transfer the biscotti to racks to cool and store them in airtight containers.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 115kcal
% Daily Value *
Total Fat 4.6 gg8%
Saturated Fat 1.2 gg6%
Cholesterol 13 mgmg5%
Sodium 254 mgmg11%
Total Carbohydrate 15.3 gg6%
Dietary Fiber 0.4 gg2%
Sugars 6.1 gg
Protein 1.4 gg3%

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

Read it online: https://www.chefs-mate.com/recipe/cappuccino-biscotti-2/