Cinnamon Espresso Biscotti Food

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.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350°F (175°C).
• In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.
• In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed.
• Stir in the toasted chopped almonds.
• Turn the dough out onto a floured board and knead it into a ball.
• Halve it and form each half into a log 12 inches by 2 inches.
• Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.
• Bake the logs in the middle of oven for 35 minutes or until they are lightly browned and firm all over.
• Remove from the oven and allow to cool.
• On a cutting board, cut the logs diagonally into slices one inch thick.
• Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
• Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
• Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
• Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.

CINNAMON ESPRESSO CHIP BISCOTTI

Steps:

• Toast almonds in 350°F oven til golden about 10 minutes (careful since they will burn easily).
• Combine first four ingredients.
• Add eggs, one at a time.
• Mix flour, baking powder, salt and cinnamon.
• Combine flour mixture to butter mixture.
• Add mini chocolate chips.
• Add toasted almonds to dough.
• Divide dough in half.
• Shape dough into two logs approx 10x2.
• Bake logs at 350°F for 25 minutes.
• Cool logs on wire racks for 5 minutes.
• Cut (diagonally) with serrated knife into 1/2" slices.
• Bake slices at 350°F for 10 minutes.
• Turn over and bake other side at 350°F for 10 minutes.
• Cool biscotti on wire racks 10 minutes.
• Melt chocolate and oil together.
• Drizzle over cooled biscotti.
• Allow chocolate to cool completely.
• Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen. Then, place biscotti in freezer bags until ready to use.

TOASTED ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees. Grease cookie sheet.
• Spread almonds and espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until lightly toasted. In a food processor fitted with steel blade, coarsely chop half of espresso beans; transfer to a small bowl. In food processor finely chop almonds and remaining espresso beans with 1/2 cup of the sugar and add to bowl.
• In a large bowl, combine flour, baking powder and salt. Use your fingers to quickly cut in butter until mixture resembles coarse crumbs. Stir in remaining sugar and coffee-almond mixture. Add eggs and brewed espresso, stirring until dough comes together.
• On lightly-floured surface, knead dough 2 minutes until smooth. Shape into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place on cookie sheet. Bake 25 minutes, or until lightly browned. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 8 to 10 minutes or until lightly golden. Cool on racks. Dip in melted chocolate, if desired, and let dry on wax paper. When chocolate is completely dried and hardened, store in tins up to 1 month.

CINNAMON ESPRESSO BISCOTTI

Steps:

• Cream butter until soft. Add 1 Celsius flour, sugar, eggs, baking powder, and vanilla. Mix well. Stir in 1 Celsius flour, cinnamon, and mix well. Add espresso and remaining 1/2 Celsius flour. Add more flour if dough is too wet.
• Divide dough in half and shape each portion into a 9" x 2" log. Place on lightly greased cookie sheet. Bake at 375 degrees for 25 minutes.
• Cool on cookie sheet for 1 hour.
• Cut each log diagonally into 10 slices. Lay slices on ungreased cookie sheet. Bake for 8 minutes at 325 degrees. Turn over and bake for an additional 8 minutes until crisp. Cool on wire rack.
• Freeze espresso beans. Place them in a ziplock bag and crush with a rolling pin. Put them in a microwave safe dish and add 1 teaspoons vanilla. Microwave on high at 30 second intervals until melted. Slowly add milk and stir until smooth. Brush glaze over each biscotti and freeze until set.

CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• Grease a large rectangular baking pan with a light coating of olive oil.
• Sift all dry ingredients together.
• In small bowl, dissolve espresso powder in 1/3 cup water.
• Add eggs and olive oil and beat with a whisk until well-combined.
• Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
• If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
• Knead the flour in.
• The dough should now be malleable without being sticky.
• If it is still sticky, repeat with another tablespoonful of flour.
• Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
• Bake for 30 minutes.
• The biscotti will have risen only slightly, spread out some, and have a cracked surface.
• Cool completely.
• Preheat oven to 300 degrees F.
• With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
• (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
• Not all the pieces may fit, in which case you’ll have to bake a second pan's worth after the first.
• Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
• Bake 15 minutes, turn pieces over, bake 15 minutes longer.
• Cool completely and keep in an airtight container.

CINNAMON ESPRESSO

Steps:

• Put about 6 or 7 Tablespoons of coffee beans in your coffee grinder.
• Add a small piece of cinnamon stick to the beans. Try a very small piece the first time. The idea is to get the aroma of the cinnamon in the coffee but not taste it fully in the drink. If you are crazy about cinnamon, put in a bit more. Personally, I like to put in a very small sliver.
• Grind the coffee beans and the cinnamon together.
• Make espresso as usual using whatever machine you usually use.
• Add sugar and/or milk if desired.