Recipe developed for Baker’s Joy
Cappuccino Hazelnut Biscotti are the perfect addition to your Holiday cookie tray!
Baking them twice makes them crisp; espresso, chocolate and hazelnuts make them delicious!
I’ve been baking biscotti at Christmastime for more years than I’d like to count. They are definitely a favorite on my Christmas cookie tray. So much so, that my Aunt Sue, at whose house we spend Christmas day, keeps a secret stash of my biscotti in her nightable drawer…sssh, don’t tell anyone. Of course, I bring a tin just for her, so she doesn’t have to steal from the cookie tray.
Biscotti may seem intimidating at first, but they really aren’t difficult at all. A good stand mixer will help make the job easier as it is a very stiff dough. Since the biscotti are twice baked they are super crisp and will last practically forever when stored in cookie tins. This makes them the perfect make ahead addition to your cookie tray.
Cappuccino Hazelnut Biscotti
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
These biscotti are the perfect addition to your Holiday cookie tray! Baking them twice makes them crisp; espresso, chocolate and hazelnuts make them delicious!
Course:
Dessert
Servings: 32 biscotti
Ingredients
- 1 can Baker's Joy¨ non-stick spray with flour
- 2 cups all purpose flour
- 1 cup sugar
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 egg yolk
- 1/3 cup strong brewed espresso, cooled
- 1 Tbsp. milk
- 1 tsp. vanilla
- 3/4 coarsely chopped hazelnuts
- 1 cup bittersweet chocolate chips
- 1 egg beaten with 1 teaspoon water (optional)
Instructions
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Preheat oven to 350˚F. Spray baking sheet with Baker's Joy spray.
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Combine flour, sugar, baking soda, baking powder, salt, cinnamon and cloves in a large bowl of electric mixer fitted with paddle attachment.
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Combine egg yolk, espresso, milk and vanilla. With mixer running, pour liquid mixture into flour mixture beating until a dough forms. With mixer on low speed add hazelnuts and chips and mix, just until combined.
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Turn dough onto floured surface and knead lightly. Halve dough and form each half into a flattish 12 x 2- inch log. Arrange logs on baking sheet and brush with egg wash if desired. Bake 35 minutes.
-
Remove from oven and gently transfer loaves to cutting board. Cut into ¾- inch thick slices. Arrange biscotti, cut sides down, on baking sheet. Bake 10 minutes, turning once. Remove to wire rack and cool completely. Store biscotti in an airtight container.
photography by Paul Gelsobello Studio
food stylist – Catherine Paukner
prop stylist – Heather Bean
creative direction/food stylist assistant – Lauren Dellabella
