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 ~--
How To make Cappuccino Biscotti's Videos
CHOCOLATE CHIP BISCOTTI * PERFECT FOR ANY COFFEE * NO TALK COOKING
A must have for your morning or evening coffee! You'll want one of these with every coffee break and they last for about four weeks in an air tight container.
Recipe:
2 Cups All-Purpose Flour
3/4 Cup Sugar
1/4 Cup Almond Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Large Eggs
4 Tablespoons Salted Butter
1 Teaspoon Vanilla
1/2 Cup Semi-Sweet Morsels
1 Large Egg beaten (egg wash)
For Dipping the Biscotti's use about 1 1/2 Cups of Semi-Sweet Morsels
Bake the first time at 350 degrees about 30 minutes or until the top cracks, let cool and cut them in 1 slices and turn them on their side and bake again at 325 degrees for around 20 minutes.
Thanks for watching and enjoy!
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)
Biscotti | 3 Variations | Milk Chocolate | Almond | White Chocolate Cappuccino |
Biscotti | 3 Variations | Milk Chocolate | Almond | White Chocolate Cappuccino |
Thanx for watching guys ❤ Check out the recipe at the end of the video ????
Music: Accra
Musician: Jef
Eggless, without machineCoffee/Cappuccino Biscotti
Eggless, without machine
Coffee/Cappuccino Biscotti
Dry Mix:
1 cup all purpose flour
3 tbsp cocoa powder
1 tsp coffee powder
¼ tsp baking soda
¼ tsp baking powder
3 pinch salt
In a mixing bowl:
add
¼ cup oil
¼ cup yogurt
Beat until creamy
add half cup sugar
mix till the sugar dissolves
Add the dry mixture, mix till it forms a dough
Add roasted nuts of your choice
Preheat the oven at 180°C for 10 minutes
Stove baking: Same timings, medium flame
Spread the dough on a baking tray
make sure the layer is not thick
sprinkle some granulated sugar, nuts
bake for 20 minutes at 150°C
Let it rest and cool completely. Turn off the oven too.
after its cooled, preheat the oven again at 180°C
Cut into your desired shapes.
(rectangular is preferable)
bake again for 10 minutes.
take them out on a cooling tray or under a fan.
they will get hard and crispy.
Enjoy with your Tea/coffee
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.
Biscotti inzupposi al Caffè ☕️
????️ Inforniamo per circa 20 minuti 180° Statico 175° Ventilato
????Ingredienti per 16 BISCOTTI GRANDI
500 g Farina 00
3 Uova
100 g Latte
1/2 tazzina Caffè (circa 18/20 g)
1 cucchiaino Caffe solubile in polvere (facoltativo)
80 g Olio di semi
80 g Zucchero
1 bustina (9 g) di Lievito per biscotti (ammoniaca)
Zucchero per la superficie
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