September 15, 2009

Cappuccino Biscotti: You Made That Dessert?

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When I recieved an email from one of my favorite bloggers (CookiePie)who just also happens to be the food editor of AllYou Magazine, Beth Lipton, asking me if I would like to participate in an online book tour of her new cookbook "You Made That Dessert?" I immediately said YES! I love to bake and I love cookbooks. How could I say no? The opportunity just seemed to be too good to not take.

CBisc1HB

When the book came I could hardly wait to start looking through it. There are many desserts in the book that look so delicious and so easy to put together. Beth gives tips in this book for the new baker, but the most important one that she gives (and gives to you twice!) is read through the recipe completely before beginning. There are photos of each recipe in the book and it is divided by sections of cakes, cookies, puddings, pies, desserts....a fabulous book for the beginning baker!

CBisc2HB


I made a few different items from this cookbook, but the item I want to tell you about today is my favorite one I made so far. The Cappuccino Biscotti. Biscotti is one of my favorite cookies. I love to enjoy them with my tea. Another thing I love about this recipe that I made, I was able to mix it up a little bit to meet my needs (meaning my pantry was void of some ingredients) and I also was able to add to the recipe something else to make it special. ;-) While Beth says to put mini chocolate chips in the biscotti I used mini cinnamon chips. I would have used chocolate if I had it...but I didn't. Sometimes I like to decorate my biscotti by dipping it in chocolate or white chocolate. This time I mixed in some cinnamon with the white chocolate before dipping. Turned out great - however you don't need the dipping chocolate for these biscotti to be good. They are great on their own also!

CBiscHB

After the recipe, make sure you check out the links to other bloggers who are doing the book tour with Beth!


Cappuccino Biscotti
You Made that Dessert? by Beth Lipton

Ingredients:
2-1/2 cups (10.6 ounces) all purpose flour
1 Tablespoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons instant espresso powder
2 Tablespoons hot tap water
8 Tablespoons unsalted, butter, softened
1 cup (7 ounces) sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped hazelnuts

  1. Preheat the oven to 350. Line a baking sheet with parchment. In a small bowl, combine the flour, cinnamon, baking powder and salt; stir with a fork to mix well. In a small cup, dissolve the instant espresso in hot water.
  2. In a large bowl, using and electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Stop the mixer and scrape down the sides and bottom of the bowl with a flexible spatula. Beat in the espresso mixture and the vanilla, then scrape down the bowl again. Add the flour mixture to the butter mixture and stir with the flexible spatula until the dough just comes together. This will take about a minute. Stir in the chocolate chips and hazelnuts until just incorporated.
  3. Divide the dough in half (it doesn't have to be exact, but try to get the two pieces as close to even as you can), and place them both on the lined baking sheet. Shape both pieces into long, narrow logs, about 10 inches long by 3 inches wide, leaving some space between them, as they will spread a bit. Bake for 30-35 minutes, or until golden brown and firm to the touch. Place the baking sheet on a wire rack to cool for about 5-10 minutes. Reduce the oven temperature to 300.
  4. When the logs are cool enough to handle, place one on a cutting board. Using serrated knife, carefully slice it on a slight diagonal into about 12 3/4-inch thick slices. Lay the slices flat on the baking sheet (you can place them right up against each other, they won't spread anymore). Repeat with the other loaf. Bake the biscotti for 10 minutes, then take the baking sheet out of the oven. (leave the oven on0 and turn each cookie over. Return the baking sheet to the oven and bake 10 minutes longer, until the biscotti are dry and crisp. Remove them from the baking sheet onto a wire rack and let cool.
Other blogs where you can find samples of Beth's recipes from her new cookbook:


33 comments:

  1. Wow!!! Those look sooo good! Love the new header :)

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  2. Beautiful pictures! These look amazing and delicious!

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  3. ohhh wonderful and yummy biscottis! I loved that you improvised with the ingredients you had on hand, I would have done the same thing

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  4. Shelby,
    Yum, Biscotti! These look wonderful. I've always wanted to try to make these at home. I've been seeing the review of that cookbook on other sites and it looks great. May have to add it to my collection.

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  5. What a wonderful book this is Shelby. I have already seen several excellent recipes that are sure fire winners.

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  6. These biscotti look like keepers. I like your idea of adding cinnamon chips to the batter. I'll bet they're delicious.

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  7. Mini cinnamon chips and cinnamon white chocolate are brillant additions!
    ~ingrid

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  8. Oh Shelby, I sure wish I had one of those to dip in my coffee right now. Mmmmm.

    Your new header looks cute and festive!

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  9. Great review! I love this book! I can't wait to try the biscotti now!

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  10. I'm with you, biscotti is the best!!! I'm bookmarking this recipe, I've been in the mood for a biscotti and these look fabulous!

    Looks like this be a nice book to pick up for the holidays that are right around the corner!

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  11. Oh thanks for the link love. I added your link to my blog post:)

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  12. I love biscotti!!! These look FABULOUS-can't wait to try them out.

    I'm loving your new autumn header. :-)

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  13. Oh my... these look really, really good! Nice to see the recipe is so adaptable. :)

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  14. oh this looks so good, what a fun cookie!

    your blog looks wonderful, i'm feeling the fall!

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  15. Coffee fix anytime!!! looks like a winner!

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  16. These look incredibly delicious! Love the white chocolate on top!

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  17. I love biscotti. Will save this one for sure to enjoy!! These look so good. Beautiful click!

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  18. I would love some with coffee right now!

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  19. This sounds (& looks!) divine. What a great combo.

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  20. Yummmm these look awesome! I love biscotti but rarely make it because I'm the only one that likes it. Great review. =)

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  21. That's a beautiful biscotti! I'm anxious to check out this cookbook!

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  22. Those look so good! We are on the same wavelength: I was just thinking of making biscotti in the next few weeks.

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  23. You convinced me to make those biscottis. What have you done, your pictures are getting better everytime. Hugs :)

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  24. I am gonna have to try my hand at biscotti. I love the idea of adding the cinnamon chips. I would probably skip the hazelnuts though... do you think it would matter?

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  25. Looks delicious! I definitely want to try this recipe. Love the picture of the biscotti in the coffee mug. Well done.

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  26. It looks wonderful Shelby, it as so hard to pick a recipe to make!

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  27. Yum... The biscotti look amazing! Love all of the pictures!

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  28. I've made biscotti once and really enjoyed it, especially with a cup of hot chocolate. I bet these cappuccino ones are delicious, I'll have to give the recipe a try and possibly even check out the book.

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  29. I made this recipe and it turned out beautifully! These are my favorite biscotti.

    I didn't have instant espresso powder, but I did have a package of Starbucks Via! Instant Coffee. So I mixed it with 2 tablespoons of hot brewed coffee instead of water and used that.

    The only other substitutions I made were in the fillings. I chopped large chocolate chips into chocolate shavings instead of mini chocolate chips - so good. I also used walnuts instead, which turned out lovely!

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  30. I have used the Starbucks Via too - great to have around for occasions such as this! Glad it all turned out for you! :)

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