CAPPUCCINO BISCOTTI
Ingredients:
3/4 cup (100 grams) hazelnuts, toasted, skinned and coarsely chopped
3 large eggs
1 teaspoon (5 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon instant espresso powder or instant coffee powder (optional)
1/2 cup (85 grams) semisweet chocolate chips
Ingredients:
3/4 cup (100 grams) hazelnuts, toasted, skinned and coarsely chopped
3 large eggs
1 teaspoon (5 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon instant espresso powder or instant coffee powder (optional)
1/2 cup (85 grams) semisweet chocolate chips
Method:
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
- Toast hazelnuts for 10 - 15 minutes or until the skins start to blister.
- Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes.
- Then briskly rub the towel back and forth to remove the skins of the hazelnuts.
- Let cool and then coarsely chop. Set aside.
- Reduce oven temperature to 300 degrees F (150 degrees C) 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.
- Reduce oven temperature to 300 degrees F (150 degrees C) 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, 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 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).
- 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, on the diagonal, into 3/4 inch (2 cm) slices. Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
- On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch (2 cm) slices. Arrange the slices on the baking sheet 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.
- Makes about 24 biscotti.
- Makes about 24 biscotti.
Note:
I have not used hazel nuts here in my recipe. Rest is just the same. But I have posted the exact recipe from the site.
Thanks goes to:
This recipe is dedicated for the EVENT
This is for the EVENT: TASTE OF MYSORE
This is for the EVENT : COOKING 4 ALL SEASONS
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