Cappuccino Biscotti recipe

DifficultyIntermediate

The dark coffee, pecans and chocolate chips give these low-fat cookies a marvelous flavor. Enjoy one with a steaming cup of Café Campesino for a (relatively) guilt-free snack or coffee break.

Cappuccino Biscotti recipe

Yields40 Servings
Prep Time30 minsCook Time55 minsTotal Time1 hr 25 mins

 2 cups flour
 5 tbsp brewed dark roast Café Campesino coffee, cooled
 1 cup sugar
 4 tsp milk
 ½ tsp baking soda
 1 large egg yolk
 ½ tsp baking powder
 1 tsp vanilla
 ½ tsp salt
 ¾ cup pecans chopped coarse
 ½ tsp ground cinnamon
 ½ cup semisweet chocolate chips

In a large bowl, stir together the flour, sugar, baking soda, baking powder, salt and cinnamon till mixed well. In a small bowl, whisk together the coffee, milk, egg yolk and vanilla. Add the liquid mixture to flour mixture and beat until dough forms. Stir in nuts and chips.

On a floured surface, knead the dough until it is no longer sticky, then separate it into two halves. Flour your hands and shape each piece into a flattened log 12 inches x 2 inches and arrange the logs at least 3 inches apart on a greased cookie sheet. Bake 350° for 35 minutes. Let cool 10 minutes, then cut biscotti on the diagonal into 3/4” slices. Arrange biscotti cut side down on the sheets and bake 5-6 minutes on each side till they are golden brown.

Ingredients

 2 cups flour
 5 tbsp brewed dark roast Café Campesino coffee, cooled
 1 cup sugar
 4 tsp milk
 ½ tsp baking soda
 1 large egg yolk
 ½ tsp baking powder
 1 tsp vanilla
 ½ tsp salt
 ¾ cup pecans chopped coarse
 ½ tsp ground cinnamon
 ½ cup semisweet chocolate chips

Directions

1

In a large bowl, stir together the flour, sugar, baking soda, baking powder, salt and cinnamon till mixed well. In a small bowl, whisk together the coffee, milk, egg yolk and vanilla. Add the liquid mixture to flour mixture and beat until dough forms. Stir in nuts and chips.

2

On a floured surface, knead the dough until it is no longer sticky, then separate it into two halves. Flour your hands and shape each piece into a flattened log 12 inches x 2 inches and arrange the logs at least 3 inches apart on a greased cookie sheet. Bake 350° for 35 minutes. Let cool 10 minutes, then cut biscotti on the diagonal into 3/4” slices. Arrange biscotti cut side down on the sheets and bake 5-6 minutes on each side till they are golden brown.

Cappuccino Biscotti
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