Ingredients
-
2 1/3
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
1/2
-
1/4
-
1
-
1
-
1
-
1
-
1
-
-
Directions
Low-Fat Hazelnut Cappuccino Biscotti, This recipe is inspired by a similar version of a recipe from Julie Van Rosendaal’s One Smart Cookie Perfect with a cup of coffee Be certain that you like hazelnuts before preparing this recipe; the nutty flavor is distinct!! If you want a stronger coffee flavor, use espresso, otherwise I recommend a strong dark blend, these csme out so good My mother loved them she is a biscotti fan and she wants me to make them again
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Steps
|
1
Done
|
Sift the Flour, Sugar, Baking Soda, Baking Powder, Cinnamon, Nutmeg, and Salt. |
|
2
Done
|
in a Separate Bowl, Mix the Coffee, Milk, Egg, Egg White, and Vanilla; Add to the Dry Ingredients and Stir Until Doughy. |
|
3
Done
|
Fold in the Hazelnuts. |
|
4
Done
|
on a Floured Surface, Form Two Logs 8" Long and 3" Wide. |
|
5
Done
|
Spray a Cookie Sheet With Cooking Spray and Place the Logs a Few Inches a Part. |
|
6
Done
|
If Desired, Prepare an Egg Wash of 3/4 Part Egg White and 1/4 Part Water. Brush the Logs Gently and Cover W/ Coarse Sugar. |
|
7
Done
|
Bake For 20-25 Minutes at 350 Degrees Until Golden Brown. |
|
8
Done
|
Cool For 15 Minutes. |
|
9
Done
|
Cut the Logs Into .5" Thick Slices and Place Cut Side Up on the Cookie Sheet. |
|
10
Done
|
Cook For an Additional 40 Minutes at 275 Degrees Flipping Halfway Through. |
