ROASTED HAZELNUTS, COFFEE & DARK CHOCOLATE BISCOTTI || Italian Biscuits
Biscotti, also known as Cantucci, are Italian almond biscuits that originated in the Tuscan City of Prato. They are twice-baked, oblong-shaped, dry, and may be dipped in a drink, traditionally Vin Santo - Wikipedia
Ingredients:
1 3/4 cups (270 g) Plain Flour
3/4 teaspoon Bicarbonate Soda
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
2 teaspoon Instant Espresso Powder
80 g Roasted Hazelnuts
120 g Dark Chocolate, chopped into chunks ( or Buttons)
125 g Unsalted Butter Room temperature)
1 cup (220 g) Caster Sugar
2 medium eggs (lightly beaten)
1 1/2 teaspoon Vanilla Extract
Steps:
1. Pre-heat oven at 180°C (350°F) and line a large tray with baking paper.
2. Sift flour, baking soda, baking powder and salt together into a medium bowl.
3. In the same bowl, sift espresso powder through a fine sieve (use the back of spoon to rub it through the mesh). Whisk all the ingredients together for 1 minute.
4. Add hazelnuts and chopped chocolate, mix them well until it's coated with the flour.
5. Using electric mixer over medium speed, beat butter and sugar together for 5 minutes or until light & fluffy (scrape down the sides occasionally). Drizzle in beaten egg a little at a time, beating well after each addition. Mix in Vanilla.
6. Remove from the electric mixer then add flour mixture and stir it with spoon or spatula until a soft dough forms.
6. Scrape a dough out onto a board and divide it in half. Roll each half into a log shape (about 26 cm long). If dough is too soft to roll, chill it briefly. Then transfer to prepared tray, make sure you leave at least 5cm or more space all around each log as they will flatten.
7. Bake for 30-35 minutes or until loaves are golden. Remove from the oven and leave them to cool until they're just warm to touch. While the loaves are cooling, reduce the oven temperature to 160°C (320°F) and line two more oven trays with baking paper.
8. When loaves are warm and still a little soft, cut them into 7mm thick slices with a sharp long knife. Hold the loaves firmly around the sides as you slice them to help prevent from crumbling.
9. Lay all the slices flat on the prepared trays. Return into the oven and bake for another 15 minutes, turning them over halfway through the baking time.
10. When they're ready, remove from the oven and leave them in the trays to firm up a little bit. Then carefully transfer to wire racks to cool completely. Once cool, store them in airtight containers.
#recipeinspiredbybelindajeffrey
#thegreataustralianbakingbook
#1970kenwoodchefisstillgoing
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*Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
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[Bahasa Indonesia]
Bahan-bahan: (45-50 cookies)
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Take your cookie game to the next level with these Espresso Chocolate Chunk Cookies! It has all that there’s to love about chocolate chips, plus an extra kick of java flavor to drive your taste buds wild. Not to mention - the caffeine boost can definitely help to get you through the day. What’s not to love about this cookie recipe?
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0:00 Introduction
0:38 Espresso Chocolate Chunk Cookie Recipe
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How to Make Espresso Chocolate Chunk Cookies | Java Chip Cookie Recipe | Hosted at Home
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Sue Li is stopping by the studio kitchen for Cookie Week to show us how to make her Orange, Pistachio and Chocolate Shortbread. It’s a buttery shortbread cookie that showcases the classic combination of candied orange and dark chocolate. Yum.
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