More Holiday Recipes: Cappucino Biscotti

29 Dec

My family: Auntie, Mom, Cousin, Uncle

So Christmas has come and gone – so sad, so sad. But that does not mean that you and I cannot bake still. The air is still crisp and the wind a bit nippy. It’s still winter and hot cocoa still tastes just as good.

Well, here are some photos of my family’s Christmas Eve dinner. I ended up having to use a Flavor Wave (one of those “info-mercials”) to cook the pumpkin pie and rolls so those did not turn out too well. Apparently, the Flavor Wave – which is like a microwave/oven because it can handle foil – cooks and toasts the food more on the top than the bottom. Ugh. It was basically a disappointing pie and batch of rolls. It was a good thing that I cooked the apple pies the night before in the good oven.

Mom's honey glazed ham made (miraculously) in the Flavor Wave :P

What caused my little oven to crash? Well…that was actually my fault. >< I had been cooking another

Check out the different Christmas-y shapes for the top crust! There's a Christmas tree, snowman, horn....

pumpkin pie for a neighbor and the juicesspilled out and stained my little oven. It was late at night and I was too lazy to clean it, so I left it there…overnight…in freezing temperatures…so the stains got stuck there.

After baking something else the next afternoon, the juice basically burned and the oven was puffing out black plumes of smoke. This resulted in all five of my apartment’s firm alarms to go off. Who knew a tiny apartment had a fire alarm in every single room (except the kitchen). In

retrospect, it would have been funny to see myself running around like a headless chicken trying to unplug the fire alarms and

opening the windows. ^^; (Don’t worry, I replugged in the fire alarms later after the smoke stopped and I gave my oven the rest it needed). Today, I finally got the oven cleaner to clean the poor thing. I had to wait until today because of the fact that the grocery stores here were closed for several days for the holiday season!

Well, enough of my yapping away. Here is my cappuccino biscotti recipe. :)

Look at that texture!

Cappuccino Biscotti

Adapted from: Joy of Baking
Makes about 24 biscotti


  • 3/4 cup (100 grams) hazelnuts, toasted, skinned and coarsely chopped (Walnuts or almonds work well too!)
  • 3 large eggs
  • 1 teaspoon (5 grams) pure vanilla extract
  • 2 cups (260 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon instant espresso powder or instant coffee powder (I used instant :P )
  • 1/2 cup (85 grams) semisweet chocolate chips


  1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast hazelnuts for 10 – 15 minutes or until the skins start to blister. Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes. Then briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop. Set aside.
  2. Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
  3. In a small bowl whisk together the eggs and vanilla extract.  Set aside.
  4. In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined. Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
  5. On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch (2 cm) slices. Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

And if I don’t get in another post soon enough, Happy New Year to you~!

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