Zutaten für Cappuccino Biscotti
- Hazelnuts
- 2 large eggs
- Pure Vanilla Extract
- All Purpose Flour
- Granulated Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cinnamon
- Clove
- Instant Espresso Powder
- Semi Sweet Chocolate Chips
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Zubereitung von Cappuccino Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, espresso powder, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips (if using).
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the log is lightly golden brown.
- Remove from oven and let cool slightly on the baking sheet.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for 10-12 minutes, or until the biscotti are golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
5g
Carbs
5g
