{Dairy Free} Chocolate Cappuccino Biscotti

Whew! What a week its been so far. Despite being a shorter week than usual, it seems like it was so much more exhausting than it usually is. Part of it is that two of my four days this week were attending training seminars all day and the fact that my car broke down on my way to said training seminar. I think I was also coming back to reality after such a fantastic yoga retreat last weekend which made this week seem even tougher! You know what you need on weeks like that? Delicious and flavourful biscotti. That's what will make it allllll better. Especially biscotti you can indulge in nearly guilt free - these have no added fat (some fat in the chocolate chips, but no oil or butter products added to this dough) and they have no dairy (I substituted almond milk for the milk).

Chocolate Cappuccino Biscotti
Recipe minimally adapted from Joy of Baking

Ingredients:

• 2 cups all purpose flour (or you could substitute 1 cup whole wheat for one cup of white flour)
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 cup strong coffee
• 1 tbsp finely ground coffee
• 1 tbsp almond milk
• 1 egg
• 2 tsp vanilla extract
• 3/4 cup semi sweet chocolate chips

 

 

Method:

1. Preheat oven to 350F. Line two baking trays with parchment paper, set aside.
2. In a small bowl, whisk coffee, ground coffee, almond milk, egg and vanilla.
3. In the bowl of a stand mixer beat flour, sugar, soda, powder, salt and spices until combined. Gradually mix in coffee mixer until combined. Add chocolate chips and incorporate without overmixing.
4. With floured hands, divide the dough in half. Roll each portion of dough into a log about 10 inches long and 2 inches wide. Transfer logs to prepared baking sheets (one on each sheet).
5. Bake in preheated oven until firm to the touch. Remove from oven and cool on wire rack 10 minutes.
6. Reduce oven temperature to 300F. On a cutting board, cut the logs lengthwise on a diagonal into 3/4 inch slices. Place cut side up on a baking tray. Bake five minutes, flip over and bake five minutes on the other side. Remove from heat, let cool. Store in an airtight container.

 

These were really yummy with all the spices and with the strong coffee flavour. We really enjoyed them dipped in coffee or tea or even just eaten as a snack. What is your favorite kind of biscotti?

 

Here are a few of my favorites:

Parmesan & Black Pepper Biscotti

Nutty Chocolate Chip Biscotti

Gingerbread Biscotti

 

Happy Baking my Friends!

Parmesan and Black Pepper Biscotti

This is my favorite biscotti recipe. I've made it many, many times, but each time it has never lasted long enough to get a couple of photographs!! Hubby and sister eagerly devour it every time I make it. I know you're a little skeptical due to the fact that biscotti is usually sweet, but give this one a go! Its great with a nice chilled glass of white wine. I promise you, the entire batch will not last long in your house.

Since its Sunday and I want to go and do something today, I'm going to keep this post short! So here's the recipe - you must try this ASAP! Its a great way to use up leftover parmesan and it come together really quickly.

Parmesan and Black Pepper Biscotti
Recipe adapted from Food & Whine

Ingredients:

• 2 cups flour
• 1 cup finely grated parmesan (fresh stuff, not the powdered stuff, you need good quality for this recipe)
• 1 1/2 tsp baking powder
• 1 1/2 tsp freshly ground, coarse black pepper
• 1/2 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1/2 cup cold unsalted butter, cut into small cubes
• 2 eggs
• 1/2 cup whole milk
• extra parmesan and black pepper for sprinkling

Method:

1. Preheat oven to 350F. Line large baking pan (or alternatively, two smaller baking pans) with parchment paper.
2. In the bowl of a large food procesor, pulse the flour, parmesan, baking powder, back pepper, salt, and cayenne pepper together until just combined. Add the butter and pulse until the mixture resembles coarse meal.
3. In a small bowl, whisk the eggs with the whole milk. With your food processor running, gradually drizzle the egg-milk mixture through the feeding tube until the mixture comes together to form a slightly sticky dough.
4. Divide the dough in half. On a lightly floured surface, roll each ball of dough out into a 10" long log. Place logs onto prepared baking sheet(s) and press to flatten slightly.
5. Brush each log with a little whole milk then sprinkle with parmesan and additional coarse ground black pepper. Bake in pre-heated oven for 30 minutes, until just golden and firm to the touch. Remove from oven and let cool in pan on a cooling rack for 10 minutes.
6. Transfer logs to a cutting board. Using a large sharp knife, carefully cut into 1/2 inch slices. Place slices back on baking sheet with cut side up, about 1/2 inch apart. Bake in 350F oven for 10 minutes, then flip biscotti over and bake for another 10 minutes.
7. Remove from oven and place on cooling rack to cool completely.
8. Store between waxed paper in airtight containers for one week or freeze for up to one month.  

After sharing this recipe with you, I'm struck by the urge to make another batch of these delicious little treats.... Sunday afternoon activity?!! Enjoy your Sunday whatever you're up to!

Happy Baking my Friends!

Nutty Chocolate Chip Biscotti

Biscotti originate from Italy where the name literally means "twice baked". Biscotti were baked twice to produce a very dry cookie that would keep for long periods of time. Today biscotti are just considered a decadent treat with many variations of the recipe. Many biscotti makers today tend not to bake their biscotti traditionally and produce a softer biscotti that many people seem to love. I also prefer my biscotti a little bit softer than is traditional, so please keep that in mind as I share baking times with you - if you prefer your biscotti more traditionally crunchy, feel free to bake a little bit longer during the second baking time!

The recipe I made is from my cookbook The Guy Can't Cook by Cinda Chavich. I seem to share a lot of recipes with you out of her cookbooks, but they're just so good that I can't resist sharing them! The recipe is quite easy and not overly technical, so beginners or people who don't like the kitchen much will have no problems making this recipe. Hope you enjoy it as much as I did!


Nutty Chocolate Chip Biscotti
Recipe adapted from Cinda Chavich, p. 467 The Guy Can't Cook

Ingredients:

• 3/4 cup softened butter
• 2 cups granulated sugar
• 3 eggs
• 3 1/2 cups flour
• 2 tsp baking powder
• 1 cup lightly toasted almond slices (or pistachios)
• 1 cup chocolate chips

Method:

1. Preheat oven to 350F.
2. In a large mixing bowl, use an electric mixer to cream the butter and sugar together until fluffy. Add the eggs one at a time, beating after each addition.
3. In a separate bowl, combine the flour and baking powder. Gradually add 1/2 the flour mixture to the batter, beating to incorporate. Stir in the nuts and chocolate. Stir in the remainder of the flour mixture and incorporate. Turn the dough onto a lightly floured surface and separate into three equal portions. Roll each portion into a rope about 12 to 14 inches long.

4. Line a baking sheet (or two) with parchment paper and place the ropes side-by-side, leaving at least 3 inches of space for the cookies to expand into slightly flattened logs as they bake.

5. Bake for 20-30 minutes in the preheated oven, or until logs are firm to the touch. Remove from oven and let cool for 20 minutes. With a serrated knife, cut each log on an angle into 1/2 inch thick biscotti. Lay biscotti on the baking sheet and return to oven for 5 minutes to crisp up a bit. If desired, drizle melted chocolate over the biscotti once they've cooled, or dip one end of each biscotto in melted chocolate and chill until chocolate sets. Makes 4-5 dozen biscotti.

This recipe makes some of the most delicious biscotti I have ever made at home! If you choose one recipe to make - choose this one - you will impress yourself, your friends and your family!


Thanks for taking the time to stop by and check out my blog! Have you ever made biscotti? If so, what type of biscotti did you make? Until next time - happy baking my friends!