Walnut Cappuccino Biscotti Recipes

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CAPPUCCINO BISCOTTI



Cappuccino Biscotti image

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

1 ¾ cups all-purpose flour
½ teaspoon baking powder
2 tablespoons ground cinnamon
1 tablespoon instant espresso coffee powder
2 eggs
¼ cup butter
6 ounces semisweet chocolate chips
1 teaspoon shortening

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

WALNUT CAPPUCCINO BISCOTTI



Walnut Cappuccino Biscotti image

Recipe courtesy of the California Walnut Commission. If you want to go all out use Recipe #91909. These are wonderful on the Christmas cookie trays or anytime you just want a delicious cookie!

Provided by Annacia

Categories     Dessert

Time 30m

Yield 48 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
4 teaspoons coffee beans, ground for espresso
1 teaspoon baking soda
1 cup toasted walnuts, chopped
3 eggs
2 tablespoons extra virgin olive oil
1/8 cup whole milk

Steps:

  • Preheat the oven to 350º F.
  • In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
  • Place dough onto a floured surface.
  • Divide evenly into two pieces.
  • Roll the dough into two 12 inch logs.
  • Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
  • Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
  • Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
  • Arrange the biscotti on the baking sheet, flat on their side.
  • Bake again, at 350º F, for 8 more minutes. Let cool.
  • Store in an airtight container.

Nutrition Facts : Calories 70.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.3, Sodium 31.5, Carbohydrate 10.8, Fiber 0.4, Sugar 5.4, Protein 1.5

GOURMET CAPPUCCINO BISCOTTI



Gourmet Cappuccino Biscotti image

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

2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder, double-acting
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon clove, coarsely ground
1/4 cup espresso, plus 1 Tbs, strong brewed and cold
1 tablespoon milk, plus 1 tsp
1 egg yolk, large
1 teaspoon vanilla extract
3/4 cup hazelnuts, toasted and skinned
1/2 cup semi-sweet chocolate chips

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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