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Happy Valentine’s Day!

When you can’t get a cappuccino, what better to have with your coffee, than a cappuccino biscotti?

Cappuccino Biscotti

Cappuccino Biscotti

6 Tbs. fresh whipped heavy cream, 1 c. sugar, 1 egg, 1 egg yolk, 1 Tbsp. instant espresso, 2 tsp. hazelnut liquor, 2 c. flour, 1 tsp. baking powder, 1/4 tsp, salt, 1/3 c. white chocolate chips, 1/3 c. semi-sweet chocolate chunks, 1/3 c. chopped hazelnuts, 1 beaten egg white

In a medium bowl, cream together whipped heavy cream, sugar, egg, egg yolk, espresso, liquor together. In a small mix together flour, salt and baking powder. Slowly mix dry ingredients into wet mixture. Stir in chocolate chips, chunks and hazelnuts. Roll dough on a floured surface and separate into two balls. Roll each ball out into logs and place on parchment paper lined baking tray. Pat logs to flatten and then brush beaten egg white on tops and sides. Sprinkle with additional crushed hazelnuts and pat into dough. Bake for 30 minutes at 325°F, let cool for 15 minutes and slice diagonally. Bake for 10 minutes more.  Decorate and serve.

*I didn’t have enough hazelnuts, so I mixed in a few almonds to stretch it further.

What are your plans for today?