Cappuccino Biscotti Food

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350F. Line two large baking sheets with parchment.
• In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, coffee granules, cinnamon and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture is fine and crumbly.
• Stir in chocolate chips, walnuts, eggs and coffee liqueur (if using) until the dough is just barely moistened. Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times.
• Using floured hands, divide the dough into quarters. Shape each quarter into a 9" long roll. Place two rolls 4 inches apart on each of the prepared cookie sheets, gently flattening each one into a 2" wide slab. Brush the top and sides of each log with egg wash.
• Bake in preheated oven for 30 minutes, or until the top of the slabs feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slabs on a wire rack to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut crosswise into into 1/2" thick slices. Place slices upright, 1/4 inch apart, on cookie sheets.
• Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn cookies over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center - don't worry, they'll harden up once they cool). Transfer to a wire rack to cool completely, then store in airtight containers.

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350 F and place rack in center of oven.
• Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
• Reduce oven temperature to 300F and line a baking sheet with parchment paper.
• In a small bowl whisk together the eggs and vanilla extract. Set aside.
• In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
• Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
• With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
• Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape).
• Remove from oven and let cool on a wire rack for about 10 minutes.
• On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break.
• Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch.
• Remove from oven and let cool. Store in an airtight container.

GOURMET CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350°.
• In bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
• Blend until the mixture is combined well.
• In small bowl, whisk together espresso, milk, egg yolk and vanilla extract.
• Add egg mixture to flour mixture; beat until a dough is formed. Stir in the hazelnuts and chocolate chips.
• Turn out the dough onto a floured surface. Knead it several times and halve it.
• On a large buttered and floured baking sheet with floured hands, form each piece of dough into a flat log 12 inches long by 2 inches wide.
• Arrange logs at least 3 inches apart on the sheet.
• Bake the logs in the center of oven for 35 minutes.
• Let cool on the baking sheet on a rack for about 10 minutes.
• Reduce the oven temperature to 300°.
• On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices.
• Arrange the biscotti, cut side down, on the baking sheet.
• Bake 5-6 minutes on each side, or until they are pale golden.
• Transfer the biscotti to racks to cool and then store in airtight containers.

WALNUT CAPPUCCINO BISCOTTI

Steps:

• Preheat the oven to 350º F.
• In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
• Place dough onto a floured surface.
• Divide evenly into two pieces.
• Roll the dough into two 12 inch logs.
• Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
• Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
• Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
• Arrange the biscotti on the baking sheet, flat on their side.
• Bake again, at 350º F, for 8 more minutes. Let cool.
• Store in an airtight container.

CINNAMON MOCHA BISCOTTI

Steps:

• Preheat oven to 325°F on convection bake setting.
• note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
• Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and mix briefly.
• Add flour, baking powder, salt and cinnamon and mix until well blended.
• Fold in pecans, chocolate morsels and cinnamon chips.
• Line a baking sheet with parchment paper.
• Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
• Bake 25 minutes, or until firm.
• Remove from oven and cool 10 minutes.
• Use a serrated knife to cut the dough into ½-inch thick slices.
• Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
• Turn and bake 8 minutes more.
• Remove from oven and cool completely on wire racks before storing in an airtight container.

EASY MOCHA BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
• Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
• Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
• Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
• Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

PISTACHIO BISCOTTI

Steps:

• Heat oven to 325 degrees.
• Position rack in center of oven.
• Combine flour, baking powder and salt in a medium bowl and set aside.
• Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
• Gradually stir in dry ingredients until smooth.
• Stir in nuts.
• Form dough into a 15x4 ½-inch log or prepared sheet.
• Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
• Cool for 15 minutes.
• Keep oven on.
• With serrated knife, cut log on angle into 18 ½" thick slices.
• Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
• Turn cookies over and bake 10-12 minutes more.
• Cool cookies on wire racks.
• Note: if you can't find pistachio, you can substitute almonds.

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.
• Sift the flour, baking powder, cinnamon and espresso powder together
• Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth.
• Form dough into two long (loaf shaped) logs on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove and let cool completely.
• Cut logs into 1/2 inch slices. Turn on sides and bake again at 350 degrees F (175 degrees C) until golden brown, about 10 minutes. Let cookies cool completely then dip in chocolate.
• Melt the chocolate chips then stir in the shortening until well blended. Dip one flat side and one end of each biscotti in the chocolate. Let cool on wax paper.