Mocha Cappuccino Pecan Biscotti
2 cups unbleached all-purpose flour
2 Tbs Dutch process cocoa powder (Droste, Valrhona or similar)
1 1/2 tsp instant espresso powder
1 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 Tbs Kahlua coffee liqueur
1 tsp vanilla extract
1 cup Guittard cappuccino chips
3/4 cup whole, lightly toasted pecans halves
egg wash (1 egg beaten with 1 tsp of water)
Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat, or butter the sheet and line it with parchment paper.
Sift together the flour, cocoa powder, instant espresso powder, baking powder and salt and set aside. In the bowl of your mixer with a paddle attachment, cream the butter and sugar together until light in color. In a small bowl, combine eggs, Kahlua and vanilla. Add half of the egg mixture, beating until fully incorporated before adding the rest.
On low speed, mix in the flour mixture until a sticky dough forms. On lowest speed, mix in cappuccino chips, then the pecans just until the nuts are evenly distributed.
Turn the dough out onto a well-floured counter and knead briefly with floured hands. Divide the dough in half, and form each half into a log about 13 inches long by 2 inches wide, flattening slightly.
Brush with egg wash and bake in preheated oven for 35 minutes, or until the loaves are golden and just beginning to crack on top.
Lower the oven temperature to 325°F. Cool the loaves on the baking sheet for 10 minutes, then cut on the diagonal into slices. (Mine were about 5/8 inch thick. 1/2 inch looked too thin, and 3/4 looked too chunky.)
Place the slices back on the cookie sheet standing up (just like they were just sliced) and space them about 1/2 inch apart. Bake until crisp and golden brown, about 20 - 25 minutes. Transfer them to a wire rack and cool completely before storing in an airtight container or bag.
Cook's Note: An electric knife makes slicing the loaves easier with less crumbling.
2 Tbs Dutch process cocoa powder (Droste, Valrhona or similar)
1 1/2 tsp instant espresso powder
1 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 Tbs Kahlua coffee liqueur
1 tsp vanilla extract
1 cup Guittard cappuccino chips
3/4 cup whole, lightly toasted pecans halves
egg wash (1 egg beaten with 1 tsp of water)
Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat, or butter the sheet and line it with parchment paper.
Sift together the flour, cocoa powder, instant espresso powder, baking powder and salt and set aside. In the bowl of your mixer with a paddle attachment, cream the butter and sugar together until light in color. In a small bowl, combine eggs, Kahlua and vanilla. Add half of the egg mixture, beating until fully incorporated before adding the rest.
On low speed, mix in the flour mixture until a sticky dough forms. On lowest speed, mix in cappuccino chips, then the pecans just until the nuts are evenly distributed.
Turn the dough out onto a well-floured counter and knead briefly with floured hands. Divide the dough in half, and form each half into a log about 13 inches long by 2 inches wide, flattening slightly.
Brush with egg wash and bake in preheated oven for 35 minutes, or until the loaves are golden and just beginning to crack on top.
Lower the oven temperature to 325°F. Cool the loaves on the baking sheet for 10 minutes, then cut on the diagonal into slices. (Mine were about 5/8 inch thick. 1/2 inch looked too thin, and 3/4 looked too chunky.)
Place the slices back on the cookie sheet standing up (just like they were just sliced) and space them about 1/2 inch apart. Bake until crisp and golden brown, about 20 - 25 minutes. Transfer them to a wire rack and cool completely before storing in an airtight container or bag.
Cook's Note: An electric knife makes slicing the loaves easier with less crumbling.
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