Cappuccino Biscotti W/ Hazelnuts & Chocolate Chips

Regular guests that stay at the Scranton Seahorse Inn have a favorite food and make a request ahead of check in date to see if there's any chance it will be available. The answer is always "of course!". This is one of the most requested. Enjoy!

3/4 cup peeled hazelnuts
2 C all-purposeflour
1 C granulated white sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1/4 t cloves
1/4 cup espresso or strong coffee
1 T milk
1 large egg
1 t pure vanilla extract

Preheat oven to 350 degrees F and place rack in center of oven. Place hazelnuts on a baking sheet and bake for about 15 minutes.

In a small bowl whisk together the espresso or coffee, milk, egg and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking soda, baking powder, salt, and spices until combined. Gradually add the espresso mixture and beat until a dough forms, adding the 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 12 inches long and 1.5" inches wide. Transfer the logs to a parchment paper lined baking sheet, spacing about 3 inches apart. Bake for about 35 minutes or until firm to the touch (logs will spread during baking). Remove from oven and place on a wire rack to cool for about 10 minutes.

Reduce the oven temperature to 300 degrees F. On a cutting board cut the logs crosswise on the diagonal into 1/2 inch slices. Arrange the slices on the baking sheet, and bake for 5 minutes or until they are pale golden. I personally like my biscotti a little softer than is the tradion. If you like yours real crunchy you can cook the sliced biscotti on each side for 5 minutes. Remove from oven and place on a wire rack to cool.

Optional: Die hard chocolate lovers can melt good bitter sweet chocolate over the logs as they are cooling and before slicing.

Recipe Summary:
Yield: 36
Prep Time: 25 minutes
Cook Time: 40 minutes

Other recipes by Scranton Seahorse Inn:
Oatmeal Scones W/ Hazelnuts & Cherry
Strawberry-Rhubarb Crisp
Rhubarb Coffee Cake with Walnut Streusal

Recipe Provided By:
Scranton Seahorse Inn
Madison, CT

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