Recipe: Cappuccino Biscotti

Paul, December 11, 2009

Head-CapBiscottiThis is the recipe used in the companion Step-by-Step Biscotti Treats post.

Coffee flavoured with added chocolate chips and spices, they make an interesting accompaniment to your breakfast cup o’ java.

This recipe was derived from TheFreshLoaf.com as supplied by member MimiCT.

Cappuccino Biscotti

Ingredients:

  • 2 cups (255 g) unbleached all-purpose flour
  • 1 cup (200 g) sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon double-acting baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup plus 1 tablespoon strong brewed espresso, cooled
  • 1 tablespoon plus 1 teaspoon milk
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 3/4 cup hazelnuts, toasted, skinned and chopped coarsely
  • 1/2 cup semisweet chocolate chips

Directions:

Preheat your oven to 350ºF, placing your oven rack in the center.

Combine the dry ingredients in your mixer’s bowl: Flour, sugar, baking soda, baking powder, salt, cinnamon and ground cloves.

In a small bowl whisk together the espresso, milk, egg yolk and vanilla. Add the wet ingredients to the dry and stir or mix with the paddle until you have a fairly well mixed mass. Add nuts and chocolate chips, mixing a little more until it is all incorporated. This dough is quite stiff and sticky.

Prepare a cookie sheet or baking pan with home-made pan release, generously coating it. Or grease and flour it. Spread a light coat of oil on your countertop.

Oil your hands – seriously, this is sticky dough, you do not want to handle it with dry hands. Turn the dough out onto the oiled surface and knead the dough a few times. Keep your hands lightly oiled to avoid gummy build up. Once the dough has been kneaded a few times, use your bench scraper to divide it into two equal pieces and clean up the counter a bit as needed.

Form each half into a rough log about 12 inches long and 2 inches wide, transfer it to your greased baking sheet. Shape the logs into a slightly flattened form about 3/4 to 1 inch high. Make sure to leave about 3 inches of space between the two shapes as it does spread out during baking. Use your oiled bench scraper to tidy up the flattened shapes so they have nice straight sides.

Bake the logs in the middle of the preheated 350 F. oven for 35 minutes.

Leaving them on the baking sheet, remove the logs from the oven and let them cool on a rack for about 10 minutes. Reduce the oven temperature to 300 F.

On a cutting board cut the now cooled logs crosswise on the diagonal into 3/4-inch-thick slices. You should get about 16 slices from each log (including the end nubs, these can be your taste testers). So slice each log in half, then each of those in two, then each of those into four slices.

Arrange the sliced biscotti, cut sides down, on the baking sheet and bake for 5 to 6 minutes on each side, or until they are pale golden.

Transfer the biscotti to racks to cool and store them in airtight containers.

Makes about 32 biscotti.

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