Title: Cappuccino Biscotti
Categories: Ethnic, Bakery, Biscotti
Yield: 32 Cookies
2 c Flour; unbleached, all purp
1 c Sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts -Salt
1/2 ts Cinnamon
1/2 ts Cloves;ground
1/4 c Espresso;strong brewed,cold&
1 tb Espresso;strong brewed, cold
1 tb Milk; &
1 ts Milk
1 lg Egg yolk
1 ts Vanilla
3/4 c Hazelnuts; toasted, skinned*
-chopped coarse
1/2 c Chocolate chips semisweet
*To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10
to 15 minutes or until they are colored lightly and skins blistered. Wrap
the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts
in the towel to remove as much skin as possible and let them cool.
In the bowl of an electric mixer fitted with the paddle attachment, blend
the flour, the sugar, the baking soda, the baking powder, the salt, the
cinnamon and the cloves until the mixture is combined well. In a small bowl
whisk together the espresso, the milk, the yolk and the vanilla, adding the
mixture to the flour mixture , beating until a dough is formed, and stir in
the hazelnuts and chocolate chips.
Turn out the dough onto a floured surface, knead it several times and
halve it. Working on a large buttered and floured baking sheet, with
floured hands, form each piece of dough into a flattish log 12 inches long
by 2 inches wide and arrange the logs at least 3 inches apart on the sheet.
Bake the logs in the middle of a preheated 350F oven for 35 minutes and
let them cool on the baking sheet on a rack for about 10 minutes. Reduce
the oven temperature to 300F. On a cutting board, cut the logs crosswise on
the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down,
on the baking sheet, and bake them for 5 to 6 minutes on each side, or
until they are pale golden. Transfer the biscotti to racks to cool and
store them in airtight containers. MAKES: about 32 BISCOTTI
