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Hazelnut Cappuccino Biscotti
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|Total: 1hr 40min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat oven to 350°F.
Combine flour, sugar, baking soda, baking powder, cinnamon, and salt.
In separate bowl, stir together coffee, milk, egg, egg white, and vanilla extract. Add coffee mixture to flour mixture. Stir by hand just until dough is soft. Stir in hazelnuts and chocolate chips.
Turn dough onto lightly floured surface. With floured hands, shape into two 8" logs. Place logs 2" to 3" apart on baking sheet coated with cooking spray, and flatten each into a rectangle about 3" wide.
Bake 20 to 25 minutes, until golden and firm. Transfer logs to rack to cool 15 minutes. Reduce oven temperature to 275°F.
Place logs on cutting board, trim ends, and cut each log diagonally into 1/2" to 3/4" slices using a serrated knife. Place slices cut side down on baking sheet. Return to oven, and bake 20 minutes. Flip cookies over, and bake 20 minutes longer. Transfer to rack to cool.
For a shiny finish, brush the tops of the dough logs before baking with a glaze made with 1 egg white beaten with 1 teaspoon water.
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