It's National Cappuccino Day: Celebrate with Cappuccino Biscotti

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Photos by Molly Dunn
Dunk a crispy biscotti into this creamy cappuccino.
Today we celebrate a wonderful national food holiday: National Cappuccino Day. This classic creamy and simple coffee beverage is a favorite throughout the world. How can you resist roasted espresso with steamed milk and a beautiful foam layer on top?

One of my favorite parts of drinking creamy coffees is getting to dip a crunchy cookie in them. And my favorite is biscotti.

You could simply celebrate National Cappuccino Day by starting your day off with a wonderful cappuccino, or you could take this holiday to new heights and pair that cappuccino with a cappuccino biscotti. Double the flavor, double the deliciousness.

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After the hazelnuts bake in the oven, their skin will begin to crack.
After searching for the perfect biscotti recipe to pair with cappuccino, I realized that a cappuccino-flavored biscotti would taste the best. Joyofbaking.com has a wonderful tested recipe that created delicious biscotti.

First, preheat your oven to 350 degrees to bake 3/4 cup of hazelnuts on a baking sheet until the skin begins to crack. This should take no more than 15 minutes. Once the hazelnuts are done baking, place them on a paper towel. After they're cool, rub them back and forth with the towel to get all of the skin off of each hazelnut. Some of the skin won't come off, but that's all right -- you just want to remove most of the skin.

Chop the hazelnuts and set aside.

Now, combine 1/4 cup of cold espresso or coffee (make sure it's strong), 1 tablespoon of milk, 1 egg (slightly beaten) and 1 teaspoon of vanilla extract. I added a little bit more vanilla because I love the strong flavor of vanilla extract in baked goods.

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The dough will be sticky once everything is mixed in, so use floured hands to divide it in half.
In another bowl, beat 2 cups of All-Purpose flour, 1 cup of granulated sugar, 1/2 teaspoon each of baking soda, baking powder, salt and cinnamon and 1/4 teaspoon of ground cloves.

As you're beating all of these ingredients, you will begin to smell the wonderful flavors of a cappuccino. I think the combination of cloves and cinnamon really brings out the cappuccino aroma.

Pour the wet ingredients into the dry ingredients, then add the chopped hazelnuts and 1/2 cup of semi-sweet chocolate chips. At this point, the cappuccino smell will intensify.

Divide the dough in half and form two equally sized squares of dough to bake for approximately 35 minutes.

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As soon as you take them out of the oven, the biscotti will become crispy.
After 35 minutes, take the two dough squares out of the oven and reduce the oven to 300 degrees. Slice the dough into biscotti slices and bake for another five to ten minutes. This second stage of baking will ensure the biscotti are crispy and crunchy.

Dip a delicious biscotti in your cappuccino today in honor of this wonderful food holiday.



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