CAPPUCCINO BISCOTTI
I found this recipe on joyofbaking.com. It has since become one of my favorites to bake. Not only are the cookies tasty and easy, but they leave my entire house smelling terrific.
Provided by Az B8990
Categories Dessert
Time 1h30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
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.
CAPPUCCINO BISCOTTI
A crisp cappuccino-scented cookie dotted with milk chocolate chips and chopped walnuts that's sure to please any coffee-lover in your life.
Provided by Isabelle Boucher (Crumb)
Time 55m
Yield 40
Number Of Ingredients 13
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
A very cinnamony flavor. The only sweetness comes from the chocolate you dip these cookies in.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 24 g, Cholesterol 41.2 mg, Fat 9.5 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 61.3 mg, Sugar 7.9 g
GOURMET CAPPUCCINO BISCOTTI
I have had this recipe for a while now and have not tried it yet. It took forever and a day to type (no wonder I have carpel tunnel)! From Gourmet December 1992.
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 36 biscotti
Number Of Ingredients 13
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.
Nutrition Facts : Calories 77.9, Fat 2.6, SaturatedFat 0.6, Cholesterol 4.7, Sodium 56, Carbohydrate 12.9, Fiber 0.6, Sugar 7, Protein 1.3
RICOTTA CAPPUCCINO
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 4 (1/2 cup) servings
Number Of Ingredients 7
Steps:
- Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
- Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
- To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.
ESPRESSO CHOCOLATE CHIP BISCOTTI
These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 22 to 24 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
- Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
- Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.
CAPPUCCINO BISCOTTI
Make and share this Cappuccino Biscotti recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
- In a small bowl whisk together the eggs and vanilla extract. Set aside.
- 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, adding the 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 long and 2 inches wide.
- Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch
- 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, on the diagonal, into 3/4 inch slices.
- Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
- Remove from oven and let cool.
Nutrition Facts : Calories 97.7, Fat 2.6, SaturatedFat 0.9, Cholesterol 26.4, Sodium 48.8, Carbohydrate 16.8, Fiber 0.7, Sugar 8.3, Protein 2.2
EASY MOCHA BISCOTTI
Simple yet delicious biscotti. Coffee and chocolate - what a wonderful combination. Tasty suggestions include adding 1/3 cup toasted almond slivers or 1/3 cup chocolate morsels.
Provided by D.A. Libby
Categories Desserts Cookies Biscotti Recipes
Time 2h20m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 208 calories, Carbohydrate 29.5 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 128.5 mg, Sugar 12.6 g
LOW-FAT HAZELNUT CAPPUCCINO BISCOTTI
This recipe is inspired by a similar version of a recipe from Julie Van Rosendaal's "One Smart Cookie." Perfect with a cup of coffee. Be certain that you like hazelnuts before preparing this recipe; the nutty flavor is distinct!! If you want a stronger coffee flavor, use espresso, otherwise I recommend a strong dark blend
Provided by Keeferop
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix the coffee, milk, egg, egg white, and vanilla; Add to the dry ingredients and stir until doughy.
- Fold in the hazelnuts.
- On a floured surface, form TWO logs 8" long and 3" wide.
- Spray a cookie sheet with cooking spray and place the logs a few inches a part.
- If desired, prepare an egg wash of 3/4 part egg white and 1/4 part water. Brush the logs gently and cover w/ COARSE sugar.
- Bake for 20-25 minutes at 350 degrees until golden brown.
- Cool for 15 minutes.
- Cut the logs into .5" thick slices and place cut side up on the cookie sheet.
- Cook for an additional 40 minutes at 275 degrees flipping halfway through.
Nutrition Facts : Calories 116.6, Fat 3.8, SaturatedFat 0.3, Cholesterol 8.8, Sodium 88.1, Carbohydrate 18.7, Fiber 0.9, Sugar 8.7, Protein 2.5
WALNUT CAPPUCCINO BISCOTTI
Recipe courtesy of the California Walnut Commission. If you want to go all out use Recipe #91909. These are wonderful on the Christmas cookie trays or anytime you just want a delicious cookie!
Provided by Annacia
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.3, Sodium 31.5, Carbohydrate 10.8, Fiber 0.4, Sugar 5.4, Protein 1.5
ESPRESSO & DARK CHOCOLATE BISCOTTI
Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate
Provided by Liberty Mendez
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
- Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
- Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 192 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
More about "cappuccino biscotti food"
COFFEE-HAZELNUT BISCOTTI RECIPE | BON APPéTIT
From bonappetit.com
CAPPUCCINO BISCOTTI RECIPE - COOKEATSHARE
From cookeatshare.com
18 BISCOTTI RECIPES PERFECT FOR YOUR COFFEE BREAK - TASTE OF HOME
From tasteofhome.com
CAPPUCCINO BISCOTTI - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
CAPPUCCINO BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
CAPPUCCINO BISCOTTI | BEST BISCOTTI RECIPE, BISCOTTI RECIPE, BAKING …
From pinterest.com
CARAMEL CAPPUCCINO BISCOTTI - SOUFFLE BOMBAY
From soufflebombay.com
DOUBLE CHOCOLATE CHIP AND COFFEE BISCOTTI - THE HEIRLOOM PANTRY
From theheirloompantry.co
CAPPUCCINO BISCOTTI - MEDITERRANEAN RECIPES
From fooddiez.com
CAPPUCCINO BISCOTTI - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
CHOCOLATE CAPPUCCINO BISCOTTI WITH PECANS - BLOGGHETTI
From blogghetti.com
CAPPUCCINO BISCOTTI - FAIR TRADE COFFEE BLOG
From blog.cafecampesino.com
CAPPUCCINO BISCOTTI – FOODSTIRS
From foodstirs.com
CHOCOLATE CHIP AND COFFEE BISCOTTI - TRAIL FOOD - DIRTY GOURMET
From dirtygourmet.com
CAPPUCCINO BISCOTTI RECIPE
From crecipe.com
COFFEE BISCOTTI | RICARDO
From ricardocuisine.com
CAPPUCCINO BISCOTTI RECIPE | CDKITCHEN.COM
From cdkitchen.com
CAPPUCCINO AND BISCOTTI ICE-CREAM SQUARES | METRO
From metro.ca
CAPPUCCINO BISCOTTI RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
CAPPUCCINO BISCOTTI - SMELLS LIKE HOME
From smells-like-home.com
CAPPUCCINO CARAMEL BISCOTTI - BROWN SUGAR FOOD BLOG
From bsugarmama.com
10 BEST COFFEE FLAVORED BISCOTTI RECIPES | YUMMLY
From yummly.com
DARK CHOCOLATE CAPPUCCINO BISCOTTI - WILL COOK FOR SMILES
From willcookforsmiles.com
CAPPUCCINO AND BISCOTTI ICED CHICKEN WITH BASMATI RICE - METRO INC.
From metro.ca
WALNUT CAPPUCCINO BISCOTTI ⋆ CHRISTMAS-COOKIES.COM
From christmas-cookies.com
CAPPUCCINO BISCOTTI RECIPE | RECIPELAND
From recipeland.com
CAPPUCCINO BISCOTTI - CRUMB: A FOOD BLOG | RECIPE - PINTEREST
From pinterest.ca
CAPPUCCINO CARAMEL BISCOTTI | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CAPPUCCINO BISCOTTI - BAYBERRY STREET
From bayberryst.wordpress.com
CAPPUCCINO BISCOTTI | BISCOTTI RECIPE, DESSERTS, FOOD
From pinterest.ca
CAPPUCCINO BISCOTTI - PROUD ITALIAN COOK
From prouditaliancook.com
CAPPUCCINO BISCOTTI | BETTER HOMES & GARDENS
From bhg.com
CAPPUCCINO BISCOTTI - CRUMB: A FOOD BLOG | RECIPE | FOOD, BISCOTTI, …
From pinterest.com
PERFECT CAPPUCCINO RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love