30 January 2012

Cappuccino Biscotti

It is the end of January, yet it feels more like spring to us! I'm already dying for the outdoor farmer's markets to begin! Until then, I'll just continue to "spring clean" our place (really... I did that this weekend) and bake delicious goodies in the kitchen. Yum. This biscotti has to be one of my favs! Right after I took this picture, the biscotti fell into the cup of coffee. Oh darn! I didn't want it to go to waste, so I ate it :) It was love at first bite!


Cappuccino Biscotti
(Slightly adapted from Isabelle)
Yield: 3 dozen

2 C. All Purpose Flour
1/2 C. Sugar
1/2 C. Light Brown Sugar
1 tsp. Baking Powder
2 tsp. Instant Espresso Powder
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 C. Cold Butter, cut into small cubes
1 C. Milk Chocolate Chips
1/2 C. Chopped Walnuts, raw or toasted
3 Large Eggs, lightly beaten
2 Tbsp Coffee Liqueur (optional; I didn't use it)
Egg Wash (1 Egg, lightly beaten with 1 Tbsp. Milk)


Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or a Silpat. In a large bowl, gently mix the flour, sugar, brown sugar, baking powder, espresso powder, cinnamon and salt. Using a pastry cutter (I just used 2 knives), cut in the cold butter until the mixture is fine and crumbly. Next, stir in the chocolate chips, walnuts, eggs and coffee liqueur (if using); mix until the batter is just moistened. Place the dough on a lightly floured surface and knead the dough until it is soft and slightly sticky. Using floured hands, divide the dough into two parts. Shape each half into a log (about 10 inches long and 3 inches wide). Place the two logs about 3 inches apart on the baking sheet. Brush the top and sides of each log with the egg wash. Bake for 35 minutes, or until the top of the logs feel firm.

Remove from the oven, but to not turn off the heat. Set the logs on a wire rack and cool for about 15 minutes. Once the logs are cool to the touch, cut into 1/2-inch thick slides on the diagonal. Return the slices onto the same baking sheet and bake for an additional 10 minutes. Turn the cookies over and continue baking for another 5 minutes. Transfer to a wire rack to cool completely, then store in an airtight container until ready to eat!

2 comments:

  1. I have had making biscotti on my list for a very long time. This post was an inspiration. I typically shy away from baking but, this really need to do-

    Thanks.
    Velva

    ReplyDelete
  2. MMM!! How can you go wrong with coffee and biscotti?? Nicely done!

    ReplyDelete