Tis the season to start your Christmas baking! Each year you can count on me to make my two favorite biscotti, Fig and Pistachio and traditional Anise flavored. Biscotti are wonderful crunchy treats to have on hand when friends and family stop by and you need a little something to go with your coffee.
This year I wanted to add another one to my list especially since I have a deep love for all things coffee, so I decided to make Cappuccino Biscotti. How could I resist, these crunchy little gems have two of my favorite ingredients, espresso and Kahlua liqueur, plus pecans and mini chocolate chips!
The dough comes together quick, one bowl with no mixer, which really appeals to me. Form your logs, place on parchment, bake, then let them cool down before slicing.
Have I told you how awesome it is to slice your biscotti with an electric knife? This was a tip my sister-in- law gave me a few years ago and I’ve been doing it ever since.
Don’t get me wrong you can still use a serrated knife, but you have to go nice and easy and you might get more crumbles if you have a lot of fruit and nuts inside, but if you have an electric knife in your pantry somewhere, dust it off and give it a try, I promise you will use it every time, it makes a beautiful sharp clean cut and the slicing process goes really fast!
Since I had the kahlua out I mixed myself up a vintage Kahlua and cream like I use to drink in the old days. Wow, I forgot how good it was, and the biscotti was the perfect compliment!
But I still think the absolute best way to enjoy these is when they’re sitting alongside a nice cup of hot coffee or espresso.
Happy Baking!
- 2 cups AP flour
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp instant espresso
- ¼ cup cold unsalted butter, cut into small cubes
- ½ cup chopped pecans
- ½ cup of mini chocolate chips, semi sweet
- 3 large eggs, beaten
- 2 tblsp kahlua liqueur
- ½ cinnamon
- ½ tsp salt
- Preheat oven to 350F. Line two baking sheets with parchment.
- In a large bowl combine sugars, flour, salt, cinnamon, baking powder and instant espresso, use a pastry cutter to blend in the cold butter until the mixture is fine and crumbly.
- Stir in chocolate chips, pecans, eggs and Kahlua until dough gets nice and moistened, knead on a floured surface until dough is soft and slightly sticky.
- Divide dough into quarters and with floured hands shape each quarter into a 9" long roll. Place 2 rolls 4" apart on each baking sheet. Gently flatten each log into a 2' wide slab.
- Bake in oven for 15 to 30 minutes, mine took 15 but check to make sure the tops of the slabs are firm and dry and watch bottoms so they don't burn.
- Remove and reduce oven to 325F, set the slabs on a rack to cool down for about 10 minutes.
- Cut slabs crosswise into ½ " thick slices. Place slices cut side down on baking sheet, bake for 10 minutes, turn them over to the other side and bake another 10 minutes.
- Transfer to rack to cool down completely. Store in cookie tins.
- RECIPE ADAPTED FROM CRUMB; A FOOD BLOG
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
