Gourmet Cappuccino Biscotti Recipes

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.

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.

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.

Steps:

• Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
• Beat in eggs, lemon peel, and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
• On alightly floured surface, divide dough into 3 portions.
• Shape each portion into an 8-inch-long loaf.
• Place loaves at least 3 inches apart on prepared cookie sheets.
• Flatten loaves to about 2-1/2 inches wide.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
• (Loaves will spread slightly.).
• Let stand on cookie sheets on wire racks for 30 minutes.
• Reduce oven temperature to 325 degree F.
• Transfer loaves to a cutting board.
• Cut each loaf diagonally into 1/2-inch-thick slices.
• Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
• Bake in a 325 degree F oven for 8 minutes.
• Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
• Transfer to wire reacks; cool.
• For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
• Drizzle over biscotti.
• Let stand until frosting is set.
• Makes about 36 cookies.
• Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
• Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
• Seal, label, and freeze up to 3 months.
• To serve, thaw biscotti at room temperature 15 minutes.
• Drizzle with icing.