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Biscotti Recipe of the Month: Chocolate Dipped Cappuccino Biscotti 1 cup toasted & chopped hazelnuts 1 ¾ cup flour ¾ cup sugar 1 tablespoon instant espresso coffee powder 1 tablespoon ground cinnamon ½ teaspoon baking powder ½ teaspoon salt ¼ cup butter or margarine, cut in small pieces 2 large eggs 6 ounces semisweet chocolate coating for dipping Preheat oven to 350. Grease large baking sheet. Combine flour, sugar, espresso, cinnamon, baking powder and salt in a bowl. With pastry blender, cut in butter to form coarse crumbs. Stir in nuts and eggs. Divide mixture in half. On floured surface, with floured hands, roll each half into 12 inch-long log. Flatten to 2 ½ inch width. Place logs about 4 inches apart, on prepared baking sheet. Bake for 30 minutes or until cookies are slightly firm to the touch. Cool 20 minutes. With a serrated knife, cut the logs diagonally into ¾ inch thick slices. Return biscotti to cookie sheet. Bake 10 - 15 minutes until crisp and firm. Cool. Chocolate can be melted in a double boiler. Dip one side of each biscotti in melted chocolate. Refrigerate biscotti until chocolate hardens. Enjoy. For a printer friendly version, click here. BASIC BISCOTTI 3 tablespoons butter, softened ¼ cup white sugar ¼ cup firmly packed brown sugar 2 eggs 2 cups flour 1 teaspoon lemon extract 1 ½ teaspoon baking powder ½ teaspoon baking soda ¾ cup almonds, roasted and chopped Preheat oven to 350 F. Spray your baking sheet with PAM or use parchment paper, which you don't have to grease at all. Beat the butter and sugars until fluffy. Add the eggs and lemon extract until smooth. Combine the flour, baking powder, baking soda and almonds and gradually add to the egg mixture. On a floured board, divide the dough in half. Roll each half into a 12-inch loaf. Place both loaves on baking sheet leaving some room between them. With your hands, flatten the loaves down. Bake for 20 minutes, or until firm and lightly browned. Remove from the oven. Cool slightly while reducing the oven to 325. Carefully cut the loaves into slices. Place cut side down on sheet and return to oven and bake for 15, turning cookies once. Yield: 24 biscotti For a printer friendly version, click here. |
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