Tag Archives: espresso

Chocolate Chip Hazelenut Biscotti

Biscotti, how I love thee!

Ok, I know, I’ve been out of commission for what, six weeks now? I have lots of good reasons, and probably a few that aren’t so great. First, I’m taking a couple of online writing classes, which is the biggest reason I’m not blogging since I’m busy writing for a grade. Second, everything that can break seems to have broken, including my Kitchen Aid Stand Mixer (insert tears here).  That will be a separate post.

In the meantime…I’m making bread by hand and making other doughs with my hand mixer (also a Kitchen Aid…). Biscotti was perfect for the hand mixer, other than me being annoyed at having to stand there holding it. Yeah, I know, I’ve gotten lazy with my big, (sort of) powerful stand mixer. I have to actually pay close attention now! Can you imagine? Hmph.

This is an easy recipe and is actually the same as the Cinnamon Hazelnut Biscotti, but I took out the cinnamon and added espresso and hazelnuts. I originally had espresso in the title but that was bordering on obnoxiously long. And you could really use this recipe as a base for whatever you wanted. And for me, biscotti really hits the spot first thing in the morning when you are sitting down for coffee after a good workout or yard work. It’s a great way to start your day.

Chocolate Chip Hazelnut Biscotti

adapted from Bon Appetit Desserts

  • 3 cups unbleached AP Flour
  • 1 TB baking powder
  • 1/2 tsp salt (I prefer sea salt)
  • 2 tsp espresso powder (optional, but adds a nice touch)
  • 1 cup hazelnuts, toasted and husked*
  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter, somewhere in between room temperature and cold.
  • 1 tsp vanilla extract
  • 3 large eggs, room temp
  • 1 1/2 cups chocolate chips

*To husk the hazelnuts: spread in a single layer on a sheet pan and bake in oven at 350F for about 10 minutes until very fragrant. Cover with a towel. Cool slightly and then rub together.   The skins will come off fairly easily.  Don’t fret if you don’t get all the skins. A little won’t hurt.

1. Preheat oven to 350F. Prepare two baking sheets with either silpat or parchment. Whisk together flour, baking powder, salt, and cinnamon. Set aside.

2. Chop hazelnuts in food processor until slightly chunky. How chunky depends on your preference.

3. Place butter, sugar, vanilla, and zest in stand mixer and mix until light and fluffy, about 3 to 5 minutes. Add eggs one at a time and mix until combined. Scrape the bowl after each addition. Add flour mixture. When flour is almost completely mixed, fold in the chopped hazelnuts and chocolate chips.

4. Divide the dough in half and place on prepared sheet pans. Flatten dough into an even rectangle. If you want to cut them diagnol, keep it narrow and long. If you want to cut just straight, make it wider. Bake for 20 to 25 minutes until golden on the edges. Remove from oven (but keep oven on),  let cool slightly and carefully move to a cutting board. Slice slightly on the diagonal. Return pieces to the sheet pan. Bake about 10 minutes. Flip pieces, bake 10 minutes more, or until desired crispiness. Careful that they don’t burn, but also make sure they are golden enough to be crunchy. Make coffee, and enjoy!

 

 

 

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Filed under Cookies

Chocolate Chip Cookie Pound Cake

If you haven’t seen the Italy issue of Bon Appetit, leave now and go out and buy it. It is an issue you will want to keep for reference and it has so many great recipes. I’ve already become addicted to the basic tomato sauce that is on the cover.

But this is a baking blog, so let’s talk about this pound cake. It’s in the beginning of the magazine and the official name is “Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze.” Whew, that’s a mouthful. I prefer to call it a Chocolate Chip Cookie Cake because, well, that is what it tastes like! A moist, delicious chocolate chip cookie disguised as a cake. I think it might be my new favorite. I even went out and bought a bundt cake pan just for this cake (with a Bed Bath and Beyond Coupon, I might add). And today everyone is waking up to the news that Osama Bin Laden has been killed by our Rock Star U.S. Military, so we need to do some celebrating. This cake will fit the bill.

It’s yummy, it’s easy, and it’s pretty. What more could you ask for in a cake?

The only change I made was I used only vanilla extract because I didn’t have any maple extract. But the maple in the glaze is subtle and just the right amount. I love the espresso specks in the glaze. Pretty, don’t you think? This cake would be a hit if you needed something for a potluck. You’ll be the star!

Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze

from Bon Appetit

Ingredients

Cake

  • Nonstick vegetable oil spray
  • 1 12-ounce package semisweet chocolate chips
  • 3 cups all purpose flour, setting aside 2 TB for chocolate chips plus additional for dusting
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups (packed) golden brown sugar
  • 2 1/2 tablespoons vanilla extract
  • 1 teaspoon maple extract
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
1. Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.
2. Mix chocolate chips and 2 tablespoons flour in medium bowl. Toss the chips thoroughly to make sure they are all evenly coated. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
3. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition.
4. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
5. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Start checking the cake around 40 minutes and check every five minutes or so. It took 55 minutes for me. Another five minutes would have been too long.
6. Cool cake in pan on rack 30 minutes (I only left it in 10 minutes and it still turned out fine). Invert cake onto rack and cool completely.
Good to know: Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake. Otherwise, they may sink to the bottom.

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons (or more) whipping cream
  • 1 1/2 teaspoons instant espresso powder
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
I dare you to have just one slice…

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