Low Fat Hazelnut Cappuccino Biscotti Food

CHOCOLATE AND HAZELNUT BISCOTTI

Steps:

• Preheat your oven to 375°F
• Line two baking trays with parchment paper and set aside.
• Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes.
• Add sugar and beat on medium speed until light and fluffy.
• Add 2 eggs, one at a time and beat until incorporated.
• Add flour mixture gradually and mix until combined.
• Add the chopped hazelnuts and chocolate and mix with a wooden spoon.
• Flour your hands (the dough is quite sticky) and turn out dough onto a lightly floured surface.
• Cut in half and shape each piece into a 12 inch log.
• Place them onto the baking trays and flatten them slightly.
• Lightly beat the egg white and brush the logs.
• Sprinkle generously with sugar.
• Bake the logs, rotating trays half way through for 25 minutes.
• Transfer the logs onto a cutting board and let cool for 20-30 minutes.
• Reduce the oven temperature to 300°F Cut the logs crosswise to half an inch thick slices.
• Place on a wire rack and bake for 30 minutes.

LOW-FAT HAZELNUT CAPPUCCINO BISCOTTI

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.

HAZELNUT CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350°F.
• Combine flour, sugar, baking soda, baking powder, cinnamon and salt.
• In separate bowl, stir together coffee, milk, egg, egg white and vanilla extract.
• Add coffee mixture to flour mixture.
• Stir by hand just until dough is soft.
• Stir in hazelnuts and chocolate chips.
• Turn dough onto lightly floured surface.
• With floured hands, shape into two 8" logs.
• Place logs 2" to 3" apart on baking sheet coated with cooking spray and flatten each into a rectangle about 3" wide.
• Bake 20 to 25 minutes, until golden and firm.
• Transfer logs to rack to cool 15 minutes.
• Reduce oven temperature to 275°F.
• Place logs on cutting board, trim ends and cut each log diagonally into ½" to ¾" slices using a serrated knife.
• Place slices cut side down on baking sheet.
• Return to oven, and bake 20 minutes.
• Flip cookies over, and bake 20 minutes longer.
• Transfer to rack to cool.
• Variation: For a shiny finish, brush the tops of the dough logs before baking with a glaze made with 1 egg white beaten with 1 teaspoon water.

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.