The Cappuccino Biscotti is a dry crispy crunch texture which comes about due to the double bake technique.The first bake sets the dough and the second bake dries it out and depending on how dry you like your biscuit to crunch, will determine the time spent in the oven process. It’s all in the desired result, so play around with it.
The dough is formed into a log shape and then cutting the log into slices after the first bake, at a 45 degree angle creates a tip to each end. Double bake removes moisture. Depending on your preferred crunch, the longer in the oven, the harder the crunch. This is the perfect dunker with an espresso.
You will need:
3/4 cup 100 grams hazelnuts
2 cups 260 grams all-purpose flour
1 cup 200 grams granulated white sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup 60 ml espresso or strong coffee, cooled
1 tablespoon milk
1 large egg
1 teaspoon pure vanilla extra
1/2 cup semi-sweet chocolate chips
Preheat oven to 180 degrees C, place tray on center rack of oven with hazelnuts on a baking sheet and bake for about 15 minutes or until their skins start to blister and peel.
Remove from oven and wrap the hazelnuts in a clean towel and let them steam for about 5 mins. Then briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop.
In a small bowl whisk together the espresso coffee, milk, egg and vanilla extract.
In mixer bowl beat the flour, sugar, baking soda, baking powder, salt, and spices until combined.
Gradually add the espresso 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.
Lightly flour work surface & roll each half of dough into a log about 25 cm long and 5 cm wide.
Transfer the logs to a lined tray, spacing about 7cm apart.
Bake for about 35 minutes or until firm to the touch.Remove from oven and place on a wire rack to cool for about 10 mins.
Reduce the oven temperature to 150 degrees C.
On a cutting board cut the logs at 45 degree angle into 2cm strips.
Arrange the slices back onto lined tray, and bake for 5 minutes on each side, or until they are pale golden.
Remove from oven and place on a wire rack to cool. Store in an airtight container.
Makes approx. 24 biscotti.
Have you ever tried Satay Cookies?
They are a simple bake with alot of flavor added with the cheddar cheese. Yum, check it out!
125g grated cheddar cheese
125g unsalted butter
1 cup of plain flour
1 teaspoon Satay sauce, store bought is fine.
1/4 cup desiccated or shredded coconut
Preheat oven to 180 degrees C, pre grease and line bake trays.
Place coconut in a separate shallow bowl.
Mix together all other ingredients, until well combined. Using a teaspoon, create balls of mixture, then roll into the coconut. Place on trays, using a folk to press into cookie shape, allow 2cm room between each cookie on tray for spreading while baking for 12 mins. or until golden. Cool on trays.
Adding a new flavor sensation to the next batch of cookies you bake, will make you a creative host and your guests will be amazed.
The recipe for Currie Cookies has been inspired by the fragrant spices of Indian cuisine and in fact is Indian. This spicy taste sensation will thrill your guests.
60 g unsalted butter
60 g Philadelphia cream cheese
2 tablespoons milk, (reserve 1 extra tablespoon milk)
1 cup self raising flour
1 teaspoon curry powder
1/4 teaspoon salt
pinch of cayenne
60 g grated cheese
Preheat oven to 180 degrees C, lightly grease and line baking trays.
Cream butter & cream cheese together, then add 2 tablespoons of milk until well combined,
Sift flour into cream cheese base and add curry powder, salt, cayenne and mix into a firm dough forms, knead until smooth.
Flour surface to prevent sticking and roll the dough with your rolling pin until thin.
Using a round or scalloped round cutter to create cookie rounds, then place on lined baking trays.
Lightly brush the extra milk onto each cookie round and sprinkle grated cheese over the tops.
Bake for 15 mins, check after 10 mins. and keep a watchful eye, so the cheese doesn’t burn.
Cooling cookies on trays on the cooling racks. Serve.
This is a classic Italian Crostoli recipe from Nonna Lina’s cooking archives.
6 eggs, free range or organic whisked until light and fluffy,
1/2 – 1/3 cup caster sugar, add to eggs
grate the rind of 2 lemons,
3 lemons juiced,
150 ml Grappa,
1 bag unbleached self raising flour,
Mix in a cup at a time of the self raising flour into the egg mixture,
create a well of flour onto the table, work bench or board of which you will be kneading the dough onto,
put the egg dough mixture into the flour well and start to incorporate the well flour into the egg mixture,
little by little until a non sticky ball of dough has formed, adding flour as you go along. (note: no set amount due to texture effect is the importance rather than amount)
with ball created with enough flour so as not to be sticky, and handling made easy, return the dough back to your starter bowl and cling wrap to place into the fridge for 1 hour resting time.
While waiting for your dough, time to set up your pasta machine, (using a motorized attachment works well if you have one), but if you don’t that’s ok too, you will need a little more hand work that’s all.
Remove dough from the fridge and cut off wedges, flour the work bench or table and roll with a rolling pin if you don’t have a pasta machine, or take a wedge of your dough and flour,
on the largest setting on the pasta machine on flat setting, place through once, then fold and repeat,
then make your setting smaller and repeat the above process, continue with this method until you have reached a thin wide ribbon, remembering to flour all along to keep the dough from getting sticky or too soft.
You should be able to see your hands shadow through the ribbon of dough, but not so thin that it would break or lose the firm fine texture that it should be.
Place the length from left to right in-front of you on a table cloth or tea towels, so as not to dry out the dough ribbons, working quickly so as not to allow the ribbons to dry out. Cut strips about 2 fingers width, then place a slit into the center of the 2 finger ribbon creating an opening to turn one end of the ribbon in a around a looping twisted fashion.
Once cutting and shapes are done, place on a platter or tray to keep close to you while frying takes place, and do not leave the fryer at any stage. This is a good time to prepare trays and bowl with absorbent paper lining for excess oil drippings. This will allow the crostoli to keep crisp after draining excess oil.
Start the frying process with one crostoli alone first to check how hot the oil is and how much time is needed to achieve that light golden color.
Tip: Have a pair of tongs for fast turning and a draining scooping utensil.
Drain finally in lined trays and bowls, allow to fully cool.
Before serving, dust the crostoli with confectioners sugar on both sides. Place on your serving plate and enjoy!
A handy tip: Make a large batch and store the crostoli in an airtight container in your freezer without confectioners sugar, and when needed can be taken out of the freezer at anytime and dusted with sugar prior to serving up. They will taste as fresh as fresh baked. This is a handle way to plan a week or two or three ahead of time for those special occasions to enjoy without time pressure.
My Mother comes from the South of Italy and has always made these cookies since the day I was born, enjoyed as a child with a bowl of cold or warm milk filled with Nona’s Dunking Cookies like a cookie soup. As I got older it progressed into a snack to enjoy any time and any way and now she is a Nona we share this delicious recipe with my children and all of our family and friends with a cup of coffee.
This recipe needed to be shared with the rest of the world and I am happy to post this one out as an all time favorite classic!
6 whole eggs, free range or organic
1 1/2 cups white sugar
2 lemons- rind grated and then juiced
1 cup milk
3/4 cup oil
Enough Self Raising unbleached flour to combine to a dough consistency
Beat together all wet ingredients with sugar until well combined and fluffy,
Then adding flour until dough comes together into a firm dough consistency
Allow to rest in the refrigerator for 15 mins. at least,
Preheat oven to 17o degrees C, grease trays & line with baking paper
Roll cookie dough into thin snakes and shape into cookie swirls & plaits, and or rolling pin 2cm - 3cm thickness, animal shape cutter work great for kids but any cutter shapes can be used, even organic free-form. Go for it!
Bake for 10 mins. or until lightly golden. Cool on trays on cool rack for 5 mins, then transfer to cool on wire rack without trays.
Store in an airtight container to maintain freshness, if there is any thing left over at all.
These cookies are perfect for dunking, hence their name, but, have been served up with lemon icing for extra sweetness and to decorate when not being dunked. Enjoy!
This is a traditional Pignoli cookies recipe from the Nth. Italy region. Good gourmet stores & specialty food stockists do have the Pignoli nuts and there is no other way to make these cookies without the almond paste, they are essential ingredients.
This recipe is a favorite cookie to serve at Easter and Christmas festivities, also makes this a perfect gift giving treat.
1 pound of whole Pignoli nuts (Pine Nuts)
225 g almond paste
2 egg whites, slightly beaten
1 teaspoon lemon extract
1/2 cup granulated sugar
1/2 cup confectioners sugar
1/4 cup all purpose flour
pinch of sea salt
Preheat oven to 160 degrees C, lightly grease and line baking tray
Using an electric mixer & medium bowl, blend almond paste until smooth consistency
Add egg whites and lemon extract until well combined and smooth in texture
Sift the 2 sugars together with the flour & salt, then slowly add to almond paste, electric mix on slow speed
Dough will be slightly sticky.
Using your hands, dampen them with water and form walnut sized balls in your palms and flatten into cookie shape
Place your Pignoli nuts in a small bowl, then press dough on one side of your cookie only
Place 1 cm apart on greased cookie tray baking for 20 – 25 mins. or until golden brown.
Remove cookies from oven if nuts appear to be burning so as not to taste bitter.
Cool cookies on cookie racks. Serve.
Store in a tin canister to hold in freshness rather than plastic, but if plastic is all you have than be sure to line first with baking paper and be sure the lid is air tight so the nuts don’t loose their fresh delicious taste. Can also be stored in the fridge.
This traditional Nth. Italian recipe of Ricotta Cookies is an Easter favorite and a personal favorite of mine.
Ricotta is one of my all time favorite foods so it’s easy to say that I love Ricotta, and in these cookies there is no exception to that rule.
The ricotta makes these cookies deliciously light in texture to taste, even with the richness of the butter. Try them for yourself and serve them up at your next Easter celebration or special occasion. They will soon become one of your favorites too.
1/4 pound of unsalted butter, at room temperature
1/4 cup Ricotta cheese
1 teaspoon vanilla extract
1 cup sugar
1 egg, free range or organic
2 cups sifted plain flour
1/2 teaspoon baking soda, sift together with the flour
1/2 teaspoon sea salt pinched between fingers
Preheat oven to 180 degrees C, grease and paper line baking trays
Mix well together the butter, ricotta and vanilla until creamy
Then gradually adding the sugar until completely dissolved & combined well.
Slowly stir in flour, baking soda & pinch in the sea salt until blended well.
Using a teaspoon, scoop batter from bowl and drop batter on greased lined baking tray
Bake for 10 mins. Place trays on wire cooling rack, allow to cool for 5 min., then using a spatula can be placed directly onto serving dish.
Be sure to store in an air tight container so as to maintain freshness. They will keep for several weeks, and can be kept in the fridge.