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Cappuccino Biscotti Recipe

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.

Cappuccino Biscotti Recipe:

3/4 cup (100 grams) hazelnuts

2 cups (260 grams) all-purpose flour

1 cup (200 grams) granulated white sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 cup (60 ml) espresso or strong coffee, cooled

1 tablespoon milk

1 large egg

1 teaspoon pure vanilla extra

1/2 cup (85 grams) semisweet chocolate chips