How To make Cappuccino Biscotti
2 c Flour; unbleached, all purp
1 c Sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts -Salt
1/2 ts Cinnamon
1/2 ts Cloves, ground
1/4 c Espresso;strong brewed,cold&
1 tb Espresso;strong brewed, cold
1 tb Milk; &
1 ts Milk
1 Egg yolk, large
1 ts Vanilla
3/4 c Hazelnuts; toasted, skinned*
-chopped coarse 1/2 c Chocolate chips, semisweet
*To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl 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 stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI ~--
How To make Cappuccino Biscotti's Videos
12 Days of Christmas Cookies: Make this cappuccino biscotti l GMA
Move over milk and cookies, try this cappuccino biscotti dipped in white chocolate from cookbook author and baker Renato Poliafito.
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#gma #12daysofchristmascookies #christmascookies #italian #biscotti #cappuccino
CHOCOLATE CHIP BISCOTTI * PERFECT FOR ANY COFFEE * NO TALK COOKING
A must have for your morning or evening coffee! You'll want one of these with every coffee break and they last for about four weeks in an air tight container.
Recipe:
2 Cups All-Purpose Flour
3/4 Cup Sugar
1/4 Cup Almond Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Large Eggs
4 Tablespoons Salted Butter
1 Teaspoon Vanilla
1/2 Cup Semi-Sweet Morsels
1 Large Egg beaten (egg wash)
For Dipping the Biscotti's use about 1 1/2 Cups of Semi-Sweet Morsels
Bake the first time at 350 degrees about 30 minutes or until the top cracks, let cool and cut them in 1 slices and turn them on their side and bake again at 325 degrees for around 20 minutes.
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Coffee Biscotti Recipe with Instant Coffee
Twice baked biscotti are delicious treats and the perfect pairing with a cup of hot coffee, and this is especially true for this coffee-flavored biscotti recipe. I use instant coffee to flavor this biscotti. I also add in a bit of liquor to the recipe, but that is completely optional, and using only vanilla and almond extracts will add plenty of flavor. View or print the complete recipe at
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Ingredients for this Coffee Biscotti Recipe
2 ¼ cups all-purpose FLOUR
¾ cup SUGAR
1 cup ALMOND slivers
4-5 tsp INSTANT COFFEE
1 teaspoon BAKING POWDER
¼ teaspoon SALT
3 large EGGS
2 tsp VANILLA EXTRACT
2-3 Tbsp LIQUOR
(or sub. 2 tsp almond extract)
Cappuccino Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cappuccino Biscotti.
This Cappuccino Biscotti recipe opened my eyes to the possibility of flavors you can have in a biscotti. Before this recipe, I had only tasted almond biscotti, yet here I found a biscotti that combined the flavors of coffee, chocolate, and hazelnuts. And if that weren't enough, they are also scented with ground cinnamon and cloves.
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Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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Carla Lalli Music's Mocha Hazelnut Biscotti | In The Kitchen With
These firm but tender mocha hazelnut biscotti combine the beautiful flavors of coffee, chocolate, and hazelnut into a dunkable treat. Join chef and cookbook author Carla Lalli Music as she walks you through the recipe step by step to create cookies that don’t break apart when dipping in your favorite drink. What do you like your biscotti with? Let us know in the comments! GET THE RECIPE ►►
PREP TIME: 40 minutes
COOK TIME: 1 hour 30 minutes
MAKES: about 24 biscotti
INGREDIENTS
1 1/2 cups (67 g) hazelnuts
3 large eggs
2 tablespoons (16 g) instant coffee or espresso
2 cups (240 g) all-purpose flour
1/4 cup (20 g) unsweetened
Dutch-process cocoa powder
2 teaspoons (10 g) baking powder
1 teaspoon (3 g) kosher salt
8 tablespoons (4 ounces/ 112 g) unsalted butter, at room temperature
1 cup (192 g) sugar, plus more for sprinkling
2 teaspoons (10 ml) pure vanilla extract
1/2 cup (90 g) semisweet chocolate chips
Reprinted with permission from That Sounds So Good by Carla Lalli Music Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
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