Cappuccino Biscotti is the perfect biscotti flavor of gourmet cookie. They're perfect for dipping in, well, a cup of cappuccino of course. These crispy, flavorful cookies are a great snack for that relaxing time in front of the TV late at night or that sunny afternoon by the window. Make them for yourself or a batch for your grandfather, father or as a surprise for your boyfriend or girlfriend. Gift package them and send them to someone far away.
3/4 cup hazelnuts
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup espresso or strong coffee, cooled
1 tablespoon milk
1 large egg
1 teaspoon pure vanilla extra
1/2 cup semisweet chocolate chips
1. Preheat: Preheat oven to 350 degrees F (177 degrees C). Line large baking sheet with parchment paper.
2. Bake Nuts: Bake hazelnuts on baking sheet for 15 minutes, until skins start to separate. Take nuts out of oven and wrap them in clean towel. Set aside for about 5 minutes. Remove the skins by carefully rubbing the sides of the towel back and forth. Cool them and then coarsely chop them.
3. Make Coffee Mixture: Whisk together espresso, milk, egg and vanilla extract.
4. Mix Dry Ingredients: Beat dry ingredients flour, sugar, baking soda, bating powder, salt and spices in large bowl with electric mixer on medium speed until ingredients combine. Gradually add in espresso mix. Beat until firm with hands, dough will be very thick and dry. Add a little water if too dry and dough begins to fall apart in pieces. Midway through mixing add in nuts and chocolate chips.
5. Make Dough Logs: Divide dough in half. On lightly floured surface roll each half into logs about 10 inches long and 2 inches wide. Transfer the logs to the baking sheet leaving about 3 inches of space between them.
6. Bake Logs (Round One): Bake for 35 minutes, until dough is firm on outside. The logs will begin to flatten. Remove logs from oven and place them on wire cooling rack for 15 minutes. While cooling reduce temperature of oven to 300 degrees F (149 degrees C).
7. Cut Logs: Cut the logs across from side-to-side, not end-to-end for short slices about 3/4 inch long. Place back on baking sheet.
8. Bake Logs (Round Two): Bake logs again for another 10 minutes (5 minutes one side, then turn the cookies over and bake for another 5 minutes). Remove when light brown and place on cooling rack again. Store in sealable plastic container.