How To make Cappuccino Biscotti
2 c Flour; unbleached, all purp
1 c Sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts -Salt
1/2 ts Cinnamon
1/2 ts Cloves, ground
1/4 c Espresso;strong brewed,cold&
1 tb Espresso;strong brewed, cold
1 tb Milk; &
1 ts Milk
1 Egg yolk, large
1 ts Vanilla
3/4 c Hazelnuts; toasted, skinned*
-chopped coarse 1/2 c Chocolate chips, semisweet
*To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI ~--
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Cappuccino Biscotti
hi mixersss long time no see :(( this is my least favorite video i've ever made, but I felt like I had to post something since I haven't in a while - We are making my chaotic version of biscotti, and I hope you all are doing well. I am so thankful for you guys, and I am so thankful for the growth that my channel has undergone this year! i can't wait to keep creating content for all of you amazing people. love you guys:)
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Biscotti | Basics with Babish
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
The best part about Giada's Biscotti? The festive holiday colors!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Holiday Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Yield: 2 dozen cookies
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
Coffee Biscotti Recipe with Instant Coffee
Twice baked biscotti are delicious treats and the perfect pairing with a cup of hot coffee, and this is especially true for this coffee-flavored biscotti recipe. I use instant coffee to flavor this biscotti. I also add in a bit of liquor to the recipe, but that is completely optional, and using only vanilla and almond extracts will add plenty of flavor. View or print the complete recipe at
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Ingredients for this Coffee Biscotti Recipe
2 ¼ cups all-purpose FLOUR
¾ cup SUGAR
1 cup ALMOND slivers
4-5 tsp INSTANT COFFEE
1 teaspoon BAKING POWDER
¼ teaspoon SALT
3 large EGGS
2 tsp VANILLA EXTRACT
2-3 Tbsp LIQUOR
(or sub. 2 tsp almond extract)