Chocolate Hazelnut Cappuccino Biscotti

As a child, my mom always made biscotti during the Christmas season but I never liked them. They were hard, and Hazelnut Biscotticrusty, and when you bit into them you got crumbs all down your shirt. The dough didn’t even taste that good. I know some people have an aversion to eating raw cookie dough, but when I was growing up that was (and in some cases still is) the norm. I wanted sweet and sticky cookie dough and biscotti dough was dry and not to my liking. It was also a cookie connected to coffee, and I didn’t like coffee, so this was not a cookie for me.

Now, as an adult, I have grown to love these cookies as well as coffee. There are so many things you can do with biscotti and that is what makes this cookie so cool. You can add dried fruit, nuts, chocolate, seeds, and you can play around with the kinds of flour you use as well.

For this recipe, I decided to keep it simple, yet flavorful. Since I now enjoy my biscotti like my parents and grandparents used to, alongside a good cup of coffee, I wanted to make a biscotti that would accompany the strong flavors.

2 1/3 cups of flour

1 cup of sugar

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of ground cinnamon

1/2 teaspoon of salt

1/4 cup of cold strong black coffee (I like to use what is left over in the French press from the mornings)

1 tablespoon of milk or cream

1 large egg

1 large egg white

1 teaspoon of vanilla extract

1 cup of chopped hazelnuts

1 cup of chocolate chips

Preheat your oven to 350°F and coat your baking sheets with cooking spray. In a large bowl, whisk together the coffee, milk, egg, egg white and vanilla extract.

Coffee and eggs

With the added milk

Add the flour, sugar, baking soda, baking powder, cinnamon, and salt and mix well.

Adding the flour

The dough can get pretty stiff at this point, so you may need to use your hands to incorporate everything. Stir in the hazelnuts and chocolate chips.

Adding the chips and nuts

Turn your dough onto a lightly floured surface and with floured hands shape it into two 8-inch logs. Place the logs on your baking sheets and press down a bit so you have a rectangle about 3-inches wide.

Cookie dough

Shaping the dough

Bake for 20-25 minutes or until golden and firm to the touch. Remove from oven and cool for 15 minutes. Reduce the oven temperature to 275°F.

Place logs on a cutting board and using a bread knife, rim ends and cut each log into 1/2-inch slices. Place slices cut side down on your baking sheets.

Slicing the cookies

Baking the second time

Put back in the oven for 20 minutes. Flip cookies over to other cut side and bake for an additional 20 minutes. Cool completely before serving or storing.

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  1. Christmas Cookies « Vermont Farm Heart - December 24, 2012

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