Cappuccino Biscotti Recipes

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.

Steps:

• Preheat oven to 350°F.
• Combine flour, sugar, baking soda, baking powder, cinnamon and salt.
• In separate bowl, stir together coffee, milk, egg, egg white and vanilla extract.
• Add coffee mixture to flour mixture.
• Stir by hand just until dough is soft.
• Stir in hazelnuts and chocolate chips.
• Turn dough onto lightly floured surface.
• With floured hands, shape into two 8" logs.
• Place logs 2" to 3" apart on baking sheet coated with cooking spray and flatten each into a rectangle about 3" wide.
• Bake 20 to 25 minutes, until golden and firm.
• Transfer logs to rack to cool 15 minutes.
• Reduce oven temperature to 275°F.
• Place logs on cutting board, trim ends and cut each log diagonally into ½" to ¾" slices using a serrated knife.
• Place slices cut side down on baking sheet.
• Return to oven, and bake 20 minutes.
• Flip cookies over, and bake 20 minutes longer.
• Transfer to rack to cool.
• Variation: For a shiny finish, brush the tops of the dough logs before baking with a glaze made with 1 egg white beaten with 1 teaspoon water.

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.

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
• Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
• Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

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.