Cappuccino Biscotti are full of chocolate flavor enhanced with espresso and hazelnuts. These tea cookies are a delicious snack anytime of the day!
When I received an email from one of my favorite bloggers, Beth Lipton who just also happens to be the food editor of AllYou Magazine, Beth Lipton, asking me if I would like to participate in an online book tour of her new cookbook "You Made That Dessert?" I immediately said YES! I love to bake and I love cookbooks. How could I say no? The opportunity just seemed to be too good to not take.
When the book came I could hardly wait to start looking through it. There are many deserts in the book that look so delicious and so easy to put together. Beth gives tips in this book for the new baker, but the most important one that she gives (and gives to you twice!) is read through the recipe completely before beginning. There are photos of each recipe in the book and it is divided by sections of cakes, cookies, puddings, pies, desserts....a fabulous book for the beginning baker!
I made a few different items from this cookbook, but the item I want to tell you about today is my favorite one I made so far. The Cappuccino Biscotti. Biscotti is one of my favorite cookies. I love to enjoy them with my tea. Another thing I love about this recipe that I made, I was able to mix it up a little bit to meet my needs (meaning my pantry was void of some ingredients) and I also was able to add to the recipe something else to make it special. 😉 While Beth says to put mini chocolate chips in the biscotti I used mini cinnamon chips. I would have used chocolate if I had it...but I didn't. Sometimes I like to decorate my biscotti by dipping it in chocolate or white chocolate. This time I mixed in some cinnamon with the white chocolate before dipping. Turned out great - however you don't need the dipping chocolate for these biscotti to be good. They are great on their own also!
Cappuccino Biscotti
Cappuccino Biscotti are full of chocolate flavor enhanced with espresso and hazelnuts. These tea cookies are a delicious snack anytime of the day!
Ingredients
- 1½ cups flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons espresso powder
- 2 tablespoons hot tap water
- 8 tablespoons unsalted butter , softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup mini chocolate chips
- ½ cup chopped hazelnuts
Instructions
- Preheat the oven to 350. Line a baking sheet with parchment.
- In a small bowl, combine the flour, cinnamon, baking powder and salt.
- In a small cup, dissolve the instant espresso in the hot water.
- In a large bowl, using and electric mixer on medium-high speed, beat the butter and sugar for 2 minutes, until fluffy.
- Add the eggs one at a time, beating well after each addition, scraping down the sides and bottom of the bowl periodically with a flexible spatula. Beat in the espresso mixture and the vanilla, then scrape down the bowl again.
- Add the flour mixture to the butter mixture and stir with the flexible spatula until the dough just comes together. Stir in the chocolate chips and hazelnuts until just incorporated.
- Divide the dough in half and place both halves on the lined baking sheet. Shape both pieces into long, narrow logs, about 10 inches long by 3 inches wide, leaving some space between them.
- Bake for 30 minutes, or until golden brown and firm to the touch. Place the baking sheet on a wire rack to cool for 10 minutes. Reduce the oven temperature to 300.
- When the logs are cool enough to handle, place one on a cutting board. Using serrated knife, carefully slice it on a slight diagonal into about 12 ¾-inch thick slices. Lay the slices flat on the baking sheet. Repeat with the other loaf.
- Bake the biscotti for 10 minutes, then take the baking sheet out of the oven. (leave the oven on0 and turn each cookie over. Return the baking sheet to the oven and bake 10 minutes longer, until the biscotti are dry and crisp. Remove them from the baking sheet onto a wire rack and let cool.
Nutrition
Calories: 278kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 138mgPotassium: 113mgFiber: 1gSugar: 22gVitamin A: 298IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!
Grumpy and HoneyB
I have used the Starbucks Via too - great to have around for occasions such as this! Glad it all turned out for you! 🙂
One White Tulip
I made this recipe and it turned out beautifully! These are my favorite biscotti.
I didn't have instant espresso powder, but I did have a package of Starbucks Via! Instant Coffee. So I mixed it with 2 tablespoons of hot brewed coffee instead of water and used that.
The only other substitutions I made were in the fillings. I chopped large chocolate chips into chocolate shavings instead of mini chocolate chips - so good. I also used walnuts instead, which turned out lovely!
katskitchen
I've made biscotti once and really enjoyed it, especially with a cup of hot chocolate. I bet these cappuccino ones are delicious, I'll have to give the recipe a try and possibly even check out the book.
Jen @ My Kitchen Addiction
Yum... The biscotti look amazing! Love all of the pictures!
Bunny
It looks wonderful Shelby, it as so hard to pick a recipe to make!
Creative One
Looks delicious! I definitely want to try this recipe. Love the picture of the biscotti in the coffee mug. Well done.
Josie
I am gonna have to try my hand at biscotti. I love the idea of adding the cinnamon chips. I would probably skip the hazelnuts though... do you think it would matter?
Helene
You convinced me to make those biscottis. What have you done, your pictures are getting better everytime. Hugs 🙂
Olga
Those look so good! We are on the same wavelength: I was just thinking of making biscotti in the next few weeks.
Barbara Bakes
That's a beautiful biscotti! I'm anxious to check out this cookbook!
eatme_delicious
Yummmm these look awesome! I love biscotti but rarely make it because I'm the only one that likes it. Great review. =)
The Woman
This sounds (& looks!) divine. What a great combo.
pigpigscorner
I would love some with coffee right now!