Ingredients for Hazelnut Cappuccino Biscotti
- 2 cups All Purpose Flour
- 3/4 cup Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/4 cup Strong Coffee
- 1/4 cup Skim Milk
- 1 large Egg
- 1 large Egg White
- 1 teaspoon Vanilla Extract
- 1 cup Hazelnuts
- 1/2 cup Chocolate Chips
- 1/2 cup (1 stick) unsalted Butter
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How to Make Hazelnut 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, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the hazelnuts and chocolate chips.
- 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 and bake for 30 minutes.
- Remove from oven and let cool slightly. 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, back onto the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
503g
Fat
53g
Carbs
82g
