Gourmet Cappuccino Biscotti |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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)! Ingredients:
2 cups unbleached all-purpose flour |
1 tablespoon espresso, strong brewed and cold |
1 cup sugar |
1 tablespoon milk |
1/2 teaspoon baking soda |
1 teaspoon milk |
1/2 teaspoon baking powder |
1 large egg yolk |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
1/2 teaspoon cinnamon |
3/4 cup hazelnuts, toasted and skinned |
1/2 teaspoon clove, coarsely ground |
1/4 cup espresso, strong brewed and cold |
1/2 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350°.
2. In bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
3. Blend until the mixture is combined well.
4. In small bowl, whisk together espresso, milk, egg yolk and vanilla extract.
5. Add egg mixture to flour mixture; beat until a dough is formed. Stir in the hazelnuts and chocolate chips.
6. Turn out the dough onto a floured surface. Knead it several times and halve it.
7. 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.
8. Arrange logs at least 3 inches apart on the sheet.
9. Bake the logs in the center of oven for 35 minutes.
10. Let cool on the baking sheet on a rack for about 10 minutes.
11. Reduce the oven temperature to 300°.
12. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices.
13. Arrange the biscotti, cut side down, on the baking sheet.
14. Bake 5-6 minutes on each side, or until they are pale golden.
15. Transfer the biscotti to racks to cool and then store in airtight containers.
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