Cappuccino Biscotti

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Cappuccino Biscotti

 

 

A biscotti that combines the taste of coffee with chocolate, nuts and spices. Wonderful dunked in your morning coffee.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast hazelnuts for 15 minutes or until the skins start to blister. Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes. Briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop. Set aside.

Meanwhile line a baking sheet with parchment paper. Set aside.

In a small bowl whisk together the espresso or coffee, milk, egg, and vanilla extract. Set aside.

In an electric mixer place the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves and beat to combine. Add the coffee mixture to the flour mixture, beating until a dough is formed. Stir in the hazelnuts and the chocolate chips.

Turn the dough onto a floured surface, knead it several times, and halve it. Working on a floured surface with floured hands, roll the dough into two logs about 12 inches (30 cm) long and 2 inches (5 cm) wide. Transfer the logs to the prepared baking sheet and flatten the tops of the logs a bit. Arrange the logs about 3 inches (7.5 cm) apart to allow for spreading. Bake the logs for 35 minutes, or until the tops are firm. Remove from oven and place on a wire rack to cool for 10 minutes.

Meanwhile reduce the oven temperature to 300 degrees F (150 degrees C).

On a cutting board cut each log crosswise on the diagonal into 1 inch (2.54 cm) slices. Arrange the slices on the baking sheet and bake them for 10-15 minutes on each side, or until they are pale golden, crisp and dry.

Remove from oven and transfer the biscotti to a wire rack to cool. Store in an airtight container.

Makes about 24 to 30 biscotti.

Adapted from Gourmet Magazine

 

 

 

3/4 cup (100 grams) hazelnuts, toasted, skinned and coarsely chopped

1/4 cup (60 ml) strong espresso or strong coffee, cooled

2 tablespoon milk

1 large egg

1 teaspoon (5 grams) pure vanilla extract

2 cups (280 grams) all-purpose flour

1 cup (200 grams) granulated white sugar

1/2 teaspoon (2.5 grams) baking soda

1/2 teaspoon (2.5 grams) baking powder

1/2 teaspoon (2.5 grams) salt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 cup (85 grams) semisweet chocolate chips