Ingredients for Gourmet Cappuccino Biscotti
- Unbleached All Purpose Flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Clove
- 1/2 cup strong brewed espresso
- 1/4 cup whole milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup hazelnuts, toasted and roughly chopped
- Semi Sweet Chocolate Chips
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How to Make Gourmet Cappuccino Biscotti
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and cloves.
- In a separate bowl, whisk together the espresso, milk, egg yolk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and beat with an electric mixer until a dough forms.
- Stir in the hazelnuts and chocolate chips.
- Turn the dough out onto a lightly floured surface and knead a few times. Divide the dough in half.
- On a large baking sheet lined with parchment paper, shape each half of the dough into a 12-inch long by 2-inch wide log.
- Place the logs 3 inches apart on the baking sheet.
- Bake for 35 minutes.
- Let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 300°F (150°C).
- On a cutting board, cut each log crosswise into 3/4-inch thick slices, cutting diagonally.
- Arrange the biscotti slices, cut-side down, on the baking sheet.
- Bake for 5-6 minutes on each side, or until pale golden brown.
- Transfer the biscotti to a wire rack to cool completely. Store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
3g
Carbs
4g
