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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Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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Hazelnut Capuccino Biscotti
These little beauties are awesome for dunking in coffee (if that's your thing!) Biscotti (bis=twice and cotti=baked) .. these twice-baked goodies are going to last you a couple of weeks and complement your espresso! Make them throughout a day.. OR start today and finish later... it's up to you!
Let's get started!
INGREDIENTS
½ cup roasted hazelnuts (60 g)
2.5 tbsp espresso coffee
(OR -1 tbsp instant coffee powder and 1.5 tbsp boiling water)
2 eggs
1 cup caster sugar
2 tsp vanilla extract
2 cups plain flour plus extra for dusting
1 tsp baking powder
METHOD
Preheat oven to 150 degrees celsius
- Prepare two large oven trays - line with baking paper
- Prepare your espresso or dissolve coffee in water in a small jug. Cool slightly.
- Beat eggs, sugar and vanilla in a bowl with an electric mixer for about 3 minutes, or until thick and creamy.
- Stir in the coffee mixture.
- Combine flour and baking powder and add to the mixture. Add hazelnuts.
- Stir until mixture forms a soft dough.
- Divide in half. Turn dough out onto a lightly floured bench. Roll each half into a log shape, 30cm in length. Place on prepared trays.
- Cook in a slow oven (150C) for about 35 minutes, or until golden and firm to touch. Transfer to a wire rack to cool.
- Use a serrated knife, to cut into 1cm-thick slices (or less) . Place on same lined trays.
- Cook in a very slow oven (120C) for about 20 minutes, or until firm and dry
- Cool on trays.
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)