Cappuccino Almond Biscotti

Crunchy, sweet and packed with coffee, my biscotti recipe is perfect for your morning cup of coffee or tea!

Imagine the perfect winter morning, with the sun shining bright, the wind whistling and the leaves fresh from the morning dew. Along with this, you hold a warm cup of coffee or tea and dunk this amazingly delicious biscotti; softening it ever so softly ...it melts in your mouth and oh! the perfect treat for a cold winter morning.

These are soo good- packed with crunchy almonds and that aromatic coffee that pairs extremingly well with chunks of dark chocolate that make you think about nothing else but them! 

That’s the feeling I get from my homemade cappuccino almond biscotti. It’s a classic coffee shop cookie, but it feels somewhat magical when you get to recreate it at home. It’s firm, crunchy, perfect for dipping, and the scent and flavor of almonds with the coffee are just incredible! 

What is Biscotti?

Biscotti or cantucci, are twice baked Italian cookies that make them super crunchy They mostly always contain nuts, commonly almonds but hazelnuts, walnuts and pistachios are not unheard of.

They are dry cookies and pair well with a hot beverage that softens them and makes them drool-worthy.

EQUIPMENT: 

• Mixing Bowls
• Spatula
• Baking sheet 
• Parchment paper

CAPPUCCINO ALMOND BISCOTTI

Total Time: 90 minutes

Author: Shreeya Sawhney

Serving: Makes 1 loaf i.e. 10-12 biscotti

Ingredients:

1/4 cup of salted butter, room temperature

1/4 + 1/8 cup of granulated white sugar

1 large egg, room temperature

2 tbsp of instant coffee

2 tsp of boiling hot water

1 cup of all purpose flour

3/4 tsp of baking powder

1/3 cup of coarsely chopped almonds (or hazelnuts/walnuts)

1/4 cup of dark chocolate chunks

Procedure:

In a bowl, cream together the butter and sugar along with the baking powder until homogenous, for no more than 3 minutes.

In another bowl put the hot water and coffee. let it cool to room temperature, then crack an egg in the same and let the coffee fully dissolve for 5 minutes.

Add the egg to the creamed butter and sugar.

Now incorporate the nuts, chocolate and the flour and mix until it forms a sticky dough. Don't overmix

Cover and refrigerate for 15 minutes

Preheat your oven to 180 degree Celsius. 

Take the dough out, form into a log 9inch long and 1.5 inch wide.

Transfer to a baking sheet lined with parchment paper and bake for 30-35 minutes until lightly golden.

Take the biscotti out of the oven and cool for 5 minutes until warm to the touch.

Divide the loaf into 10-12 biscotti, each about 1/2 inch thick.

Transfer to the baking sheet with the cut-side showing and bake for 3-4 minutes each side until firm and golden-brown.

Spin it!

• Omit the coffee and chocolate for a simple almond biscotti- equally delicious
• Instead of the coffee, almonds and chocolate add cranberries and pistachios
• Don't add the chocolate chunks but coat the biscotti in melted chocolate 
• Substitute 2 tablespoons of the flour with cocoa powder for some mocha vibes