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Cappuccino Biscotti:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center
of oven. Place hazelnuts on a baking sheet and bake for about 15
minutes or until their skins start to blister and peel. Remove from
oven and wrap the hazelnuts in a clean towel and let them 'steam' for
about five minutes. Then briskly rub the towel back and forth to
remove the skins of the hazelnuts. Let cool and then coarsely chop.
In a small bowl whisk together the espresso (coffee), milk, egg
and vanilla extract.
In
the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking
soda, baking powder, salt,
and spices until combined. Gradually add the espresso mixture and beat until a
dough forms, adding the 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 the logs to a
parchment paper lined baking sheet, spacing about 3 inches (7.5 cm) apart. Bake for about 35 minutes or until firm to the touch
(logs will spread during baking). Remove from oven and place on a wire rack to cool
for about 10 minutes.
Reduce the
oven temperature to 300 degrees F (149 degrees C). On a cutting board
cut the logs crosswise on the diagonal into 3/4 inch (2 cm) slices.
Arrange the slices on the baking sheet, and bake for 5 minutes on each
side, or until they are pale golden.
Remove from oven and place on a wire rack to cool. Store in an
airtight container.
Makes about 24 biscotti.
Adapted From:
December 1992 Gourmet
Magazine |
