AuthorcookiesrecipeCategoryInternational CookiesDifficultyBeginnerThe Cappuccino Biscotti is a dry crispy crunch texture which comes about due to the double bake technique.The first bake sets the dough and the second bake dries it out and depending on how dry you like your biscuit to crunch, will determine the time spent in the oven process. It’s all in the desired result, so play around with it.
The dough is formed into a log shape and then cutting the log into slices after the first bake, at a 45 degree angle creates a tip to each end. Double bake removes moisture. Depending on your preferred crunch, the longer in the oven, the harder the crunch. This is the perfect dunker with an espresso.
Preheat oven to 180 degrees C, place tray on center rack of oven with hazelnuts on a baking sheet and bake for about 15 minutes or until their skins start to blister and peel.
cappuccino biscotti
Remove from oven and wrap the hazelnuts in a clean towel and let them steam for about 5 mins. 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 mixer bowl 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.
Lightly flour work surface & roll each half of dough into a log about 25 cm long and 5 cm wide.
Transfer the logs to a lined tray, spacing about 7cm apart.
Bake for about 35 minutes or until firm to the touch.
Remove from oven and place on a wire rack to cool for about 10 mins.
Reduce the oven temperature to 150 degrees C.
On a cutting board cut the logs at 45 degree angle into 2cm strips.
Arrange the slices back onto lined tray, 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 approx. 24 biscotti.
Ingredients
Directions
Preheat oven to 180 degrees C, place tray on center rack of oven with hazelnuts on a baking sheet and bake for about 15 minutes or until their skins start to blister and peel.
cappuccino biscotti
Remove from oven and wrap the hazelnuts in a clean towel and let them steam for about 5 mins. 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 mixer bowl 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.
Lightly flour work surface & roll each half of dough into a log about 25 cm long and 5 cm wide.
Transfer the logs to a lined tray, spacing about 7cm apart.
Bake for about 35 minutes or until firm to the touch.
Remove from oven and place on a wire rack to cool for about 10 mins.
Reduce the oven temperature to 150 degrees C.
On a cutting board cut the logs at 45 degree angle into 2cm strips.
Arrange the slices back onto lined tray, 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 approx. 24 biscotti.
Notes
