Gourmet Cappuccino Biscotti Recipes

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350F. Line two large baking sheets with parchment.
• In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, coffee granules, cinnamon and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture is fine and crumbly.
• Stir in chocolate chips, walnuts, eggs and coffee liqueur (if using) until the dough is just barely moistened. Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times.
• Using floured hands, divide the dough into quarters. Shape each quarter into a 9" long roll. Place two rolls 4 inches apart on each of the prepared cookie sheets, gently flattening each one into a 2" wide slab. Brush the top and sides of each log with egg wash.
• Bake in preheated oven for 30 minutes, or until the top of the slabs feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slabs on a wire rack to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut crosswise into into 1/2" thick slices. Place slices upright, 1/4 inch apart, on cookie sheets.
• Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn cookies over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center - don't worry, they'll harden up once they cool). Transfer to a wire rack to cool completely, then store in airtight containers.

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.
• Sift the flour, baking powder, cinnamon and espresso powder together
• Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth.
• Form dough into two long (loaf shaped) logs on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove and let cool completely.
• Cut logs into 1/2 inch slices. Turn on sides and bake again at 350 degrees F (175 degrees C) until golden brown, about 10 minutes. Let cookies cool completely then dip in chocolate.
• Melt the chocolate chips then stir in the shortening until well blended. Dip one flat side and one end of each biscotti in the chocolate. Let cool on wax paper.

NONNA'S BISCOTTI

Steps:

• Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
• Chill dough, covered, 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
• Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
• Cut loaves into 3/4-inch slices with a serrated knife.
• Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350 F and place rack in center of oven.
• Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
• Reduce oven temperature to 300F and line a baking sheet with parchment paper.
• In a small bowl whisk together the eggs and vanilla extract. Set aside.
• In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
• Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
• With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
• Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape).
• Remove from oven and let cool on a wire rack for about 10 minutes.
• On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break.
• Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch.
• Remove from oven and let cool. Store in an airtight container.

GOURMET CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350°.
• In bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
• Blend until the mixture is combined well.
• In small bowl, whisk together espresso, milk, egg yolk and vanilla extract.
• Add egg mixture to flour mixture; beat until a dough is formed. Stir in the hazelnuts and chocolate chips.
• Turn out the dough onto a floured surface. Knead it several times and halve it.
• On a large buttered and floured baking sheet with floured hands, form each piece of dough into a flat log 12 inches long by 2 inches wide.
• Arrange logs at least 3 inches apart on the sheet.
• Bake the logs in the center of oven for 35 minutes.
• Let cool on the baking sheet on a rack for about 10 minutes.
• Reduce the oven temperature to 300°.
• On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices.
• Arrange the biscotti, cut side down, on the baking sheet.
• Bake 5-6 minutes on each side, or until they are pale golden.
• Transfer the biscotti to racks to cool and then store in airtight containers.