Best 3 Cappuccino Biscotti Recipes

**Cappuccino Biscotti: A Delightful Treat for Coffee Lovers**

Indulge in the delectable Cappuccino Biscotti, a delightful treat that combines the rich flavors of coffee and the satisfying crunch of biscotti. These crispy cookies are infused with the warm aroma of cappuccino, creating a symphony of flavors that will tantalize your taste buds. With their distinctive oblong shape and golden-brown exterior, these biscotti are a feast for the eyes as well. Whether you enjoy them with a hot cup of coffee, a glass of milk, or simply as a standalone snack, Cappuccino Biscotti are sure to satisfy your cravings. Discover the secrets behind creating these delectable treats with our carefully curated collection of recipes, ranging from classic to innovative variations. From traditional Italian recipes to modern twists that incorporate unique ingredients and flavors, we have something for every coffee enthusiast and biscotti lover. Get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CAPPUCCINO BISCOTTI

Cappuccino Biscotti image

I found this recipe on joyofbaking.com. It has since become one of my favorites to bake. Not only are the cookies tasty and easy, but they leave my entire house smelling terrific.

Provided by Az B8990

Categories Dessert

Time 1h30m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup hazelnuts, toasted, skinned and coarsely chopped
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon instant espresso powder (optional) or 1 teaspoon instant coffee powder (optional)
1/2 cup semi-sweet chocolate chips

Steps:

Preheat oven to 350 F and place rack in center of oven.
Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
Reduce oven temperature to 300F and line a baking sheet with parchment paper.
In a small bowl whisk together the eggs and vanilla extract. Set aside.
In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape).
Remove from oven and let cool on a wire rack for about 10 minutes.
On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break.
Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch.
Remove from oven and let cool. Store in an airtight container.

CAPPUCCINO BISCOTTI

Cappuccino Biscotti image

A very cinnamony flavor. The only sweetness comes from the chocolate you dip these cookies in.

Provided by Tammy

Categories World Cuisine Recipes European Italian

Yield 12

Number Of Ingredients 8

Ingredients

1 ¾ cups all-purpose flour
½ teaspoon baking powder
2 tablespoons ground cinnamon
1 tablespoon instant espresso coffee powder
2 eggs
¼ cup butter
6 ounces semisweet chocolate chips
1 teaspoon shortening

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.
Sift the flour, baking powder, cinnamon and espresso powder together
Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth.
Form dough into two long (loaf shaped) logs on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove and let cool completely.
Cut logs into 1/2 inch slices. Turn on sides and bake again at 350 degrees F (175 degrees C) until golden brown, about 10 minutes. Let cookies cool completely then dip in chocolate.
Melt the chocolate chips then stir in the shortening until well blended. Dip one flat side and one end of each biscotti in the chocolate. Let cool on wax paper.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 24 g, Cholesterol 41.2 mg, Fat 9.5 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 61.3 mg, Sugar 7.9 g

WALNUT CAPPUCCINO BISCOTTI

Walnut Cappuccino Biscotti image

Recipe courtesy of the California Walnut Commission. If you want to go all out use Recipe #91909. These are wonderful on the Christmas cookie trays or anytime you just want a delicious cookie!

Provided by Annacia

Categories Dessert

Time 30m

Yield 48 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
4 teaspoons coffee beans, ground for espresso
1 teaspoon baking soda
1 cup toasted walnuts, chopped
3 eggs
2 tablespoons extra virgin olive oil
1/8 cup whole milk

Steps:

Preheat the oven to 350º F.
In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
Place dough onto a floured surface.
Divide evenly into two pieces.
Roll the dough into two 12 inch logs.
Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
Arrange the biscotti on the baking sheet, flat on their side.
Bake again, at 350º F, for 8 more minutes. Let cool.
Store in an airtight container.

Nutrition Facts : Calories 70.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.3, Sodium 31.5, Carbohydrate 10.8, Fiber 0.4, Sugar 5.4, Protein 1.5

Tips for Baking Cappuccino Biscotti:

Choosing the Right Beans: For an authentic cappuccino flavor, opt for high-quality Arabica coffee beans. Medium or dark roast beans are ideal, as they provide a rich and robust flavor that complements the biscotti perfectly.

Freshly Brewed Coffee: Use freshly brewed coffee for the best flavor. Let it cool slightly before adding it to the biscotti batter.

Measuring Ingredients Accurately: Precise measurements are crucial for successful baking. Use a kitchen scale to ensure accurate measurements of all ingredients, especially the flour.

Chilling the Dough: Chilling the dough before slicing and baking helps prevent the biscotti from spreading too much in the oven. This results in a denser, chewier texture.

Slicing the Dough Evenly: Use a sharp knife to slice the dough into even pieces. This ensures uniform baking and a consistent texture throughout the biscotti.

Baking at the Right Temperature: Preheat the oven to the correct temperature before baking. The temperature should be high enough to create a crisp exterior while allowing the inside to bake evenly.

Conclusion:

With careful attention to detail and the right ingredients, you can create delicious and aromatic Cappuccino Biscotti that capture the essence of your favorite coffee drink. Whether you enjoy them as a morning treat, an afternoon snack, or a dessert after dinner, these biscotti offer a delightful combination of flavors and textures that are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport your taste buds to a cozy coffee shop. Happy baking!