Gourmetcappuccinobiscotti Recipes
CAPPUCCINO BISCOTTI
A very cinnamony flavor. The only sweetness comes from the chocolate you dip these cookies in.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 24 g, Cholesterol 41.2 mg, Fat 9.5 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 61.3 mg, Sugar 7.9 g
CAPPUCCINO BISCOTTI
I found this recipe on joyofbaking.com. It has since become one of my favorites to bake. Not only are the cookies tasty and easy, but they leave my entire house smelling terrific.
Provided by Az B8990
Categories Dessert
Time 1h30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
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
I have had this recipe for a while now and have not tried it yet. It took forever and a day to type (no wonder I have carpel tunnel)! From Gourmet December 1992.
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 36 biscotti
Number Of Ingredients 13
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.
Nutrition Facts : Calories 77.9, Fat 2.6, SaturatedFat 0.6, Cholesterol 4.7, Sodium 56, Carbohydrate 12.9, Fiber 0.6, Sugar 7, Protein 1.3
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