Friday, May 06, 2005

Cappuccino Biscotti

Cappuccino Biscotti (Adapted from CL)

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup natural cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup chopped walnuts, toasted
1/4 cup cinnamon chips
1/4 cup mini chocolate chips
2 teaspoons instant espresso powder
2 teaspoons hot water
1 teaspoon vanilla extract
2 large eggs
1 large egg white

In a large bowl, whisk together flours, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt. Stir in walnuts, cinnamon chips and chocolate chips.

In a small bowl, stir together espresso powder and water. Whisk in vanilla, eggs and egg white. Pour into the dry ingredients and stir until combined - the mixture will seem a little dry.

Scoop mixture out onto a lightly floured surface and knead a few times until the dough comes together. Divide in half and roll each half into a 12" long log. Place logs on a parchment lined baking sheet and gently flatten the dough until it is about 3/4" thick.

Bake until risen and the center feels firm to the touch, about 25-30 minutes. Remove and place the baking sheet on a wire rack to cool for 10 minutes - lightly spritz the top of the biscotti with water and let continue to cool for 5 more minutes. Cut each loaf diagonally into 1/2" slices and stand them up back on the baking sheets. Place back in the oven and bake an additional 15-20 minutes to crisp up the biscotti - they will feel a little soft in the center, but will crisp as they cool. Remove and place the biscotti on a wire rack to cool completely.

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