Cappuccino Biscotti

* Exported from MasterCook *

Cappuccino Biscotti

Recipe By : Jason McDonald <jmcdonald@voyageur.ca>
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Unbleached Flour
1 c Sugar
1/2 t Baking soda
1/2 t Baking powder
1/2 t Salt
1/2 t Cinnamon
1/2 t Cloves -- ground
1/4 c Espresso, strong brewed -- cold&
1 tb Espresso, strong brewed -- cold
1 tb Milk &
1 t Milk
1 Egg yolk -- large
1 t 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 ~--





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