Cappuccino Biscotti Recipe Demonstration - Joyofbaking.com

[@trevorandersonelwin]

I love watching you work! It's not flashy or showy, just very straightforward and genuine. :D

[@melan8110]

Your video presentation is amazing, you make this look not just easy but fun. Admire your immaculate oven & cooking space. Especially, appreciate that you put all the spices, etc in that pretty green plate ahead of time and added in one swoop! Thanks for inspiring & teaching me!

[@martinraboy5971]

I made these last week, as well as the chocolate hazelnut biscotti. They came out great. I love the way you teach. You have an appreciation in how these ingredients come together. You are a joy to watch!

[@yutingdu3413]

This is the third time I bake Biscotti with your instruction, each one of them impressed me and a lot of other people. Thank you~~~

[@maragretegan3789]

This biscotti I made this week and I was going to leave out the clove. I felt you were nuts putting clove in the coolie! I couldn't have been so wrong. Just the scant 1!4 tsp. was really good. I was so surprised!

[@AussieAngeS]

I have made a batch of your biscotti before, I think they were the Christmas ones with the fruit and nuts and they're delicious. Definitely making these. Love coffee, thank you stephanie

[@EclecticAlu]

I've been buying these plain vanilla biscotti from the store...these cappuccino biscotti will make all the difference! Thank you for the recipe!

[@teena716]

Hi stephanie, it's a pleasure watching ur videos. All the details you give in every video is great thing. I have tried many of your recipes and they all came out well... I request you to make a video for using Russian piping tips and which frosting is good for using them. Thanks

[@josephchacon5294]

Wow Stephanie. Those look good. You really are talented at your baking.

[@sootyspark7281]

I baked these today and they turned out great. I used milk as the alternative to the coffee and also added cranberries. This will be my go to recipe for biscotti. Thank you so much for such an easy recipe and for making a novice feel like a seasoned baker 🙂

[@peterpapas3651]

Stephanie I learned so many things from you you're the best

[@beagle1008]

I am going to make these for Christmas ! Last year was such a washout in the UK because of Covid , but this year the family are going for it ,big time !!!

[@hayzelbrathwaite2550]

Today I tried this recipe. It's also a keeper. Very delicious. I had the same problem with some of the ends breaking off but that's not enough of a problem to not make these again!!! I must say that I enjoy looking at your videos and trying your recipes. They never fail me! Keep up the great work.

[@jiennino7873]

i have made two batches from this recipe. The first batch is for my 76 year old mum which i purposely make it more chewable. The second batch is for my sister and her colleagues. Everybody enjoy it. Thank you Stephanie.

[@Mrsgates2010]

Those are so perfect, and what a perfect combo of flavors!!! Great demo as always, thank you!

[@tammyfiannaca1785]

Just made these biscotti and they are amazing thank you for this amazing recipe

[@suannelee1637]

Hi Stephanie,I am a lover of biscotti, ur biscotti looks good and most important they are so simple to make..will try it soon..thank you so much for all yr wonderful recipes.

[@jenb2427]

i love ur biscotti :) i forgot to put baking soda in my biscotti but taste is really good and looks same with ur biscotti.i love your video.thank you so much

[@milaplazaras5018]

i loved the way you bake..well organized...lots of your recipe are easy to follow..I'd bake some of it..more power to your channel..

[@Sweetcreations-q9n]

Love your demonstrations, they are simply foolproof. In this recipe I am wondering why no butter ?

[@cathychats]

Its to give it that crispy texture

[@PaeBlack]

love it! I’ll be making biscotti this weekend and was super confused how to get the shape; thank you for the help!

[@lyndaross4617]

They look great, I'm definitely going to make these. Thanks for sharing.

[@yuwang127]

I made these today and they turned out amazing! Can't stop eating them lol. Thanks so much for the recipe:)

[@LAOM3423]

So easy to make. Can't wait to make them! Thanks!

[@byronchandler5000]

Hi, Stephanie. Those biscottis look really beautiful. You are really talented and influential when baking. I have a question: how many recipes do you have in your library? Please let me know. Have a wonderful day, Stephanie.

[@joyofbaking]

+Byron Chandler there are about 500 recipes on our website and about 400 videos.

[@byronchandler5000]

Joy of Baking Thanks for the tip, Stephanie.

[@DelightfulSpatula]

Hi Stephanie! Whenever I try your recipe-it's always a success! Would you have a cook book soon??? Was looking at Amazon and other sites, would loveeee to purchase one! 🙌👍🏼❤️❤️❤️

[@joyofbaking]

Thank you for asking, but I don't have a cookbook and I don't have any current plans to do one. :)

[@DelightfulSpatula]

+Joy of Baking thank u for your response! Will keep watching your Chanel for awesome-goodness recipes! Thanks for sharing your lovely recipes! You are indeed a blessing! ❤️❤️❤️

[@galethompson3013]

These just came out of my oven. So yummy!

[@mahhubbard]

Looks good I want to make all your biscotti recipes

[@auroraleveroni4497]

My Anise Biscotti recipe is now 75 years old and taught to me by my mother-in-law when I was 21 years old and I've yet to find one to equal hers. Coming rom an Italian family and marrying into one Italian cooking is my best. Remember. Biscotti in Italian means cookie and it can be any kind so when giving a recipe do describe the kind. I would be happy to give anyone my recipe.

[@bleachedroses5514]

In my country we call them "Croquet" , and it's almost the same recipe used by you, Stephanie, exept that we add also some dried raisins, and the dough is made by adding also butter... Thank you so much for this new recipe ( and also for the AMAZING lemon meringue tarte one ) Can't wait to try it too ^_^

[@khaela7183]

Bleached Roses yeah I see recipes with butter and some without.. what will be the difference?

[@hungabunabunga3645]

Love the way your teaching us

[@neetakarani1509]

I enjoy watching ur vdos. I love to bake but I m a vegetarian so I don't use egg. so can u plz recommend what to use to replace egg.

[@crazydiamond4627]

This looks great, just like everything else you bake. Could you please demonstrate how to make a caramel cake sometime? Thank you.

[@dianarich3602]

Tomorrow's menu. Thank you. Also happy you included other substitute nuts since I'm allergic to hazelnuts.

[@tramau4903]

Dear Mrs. Joy, I am very grateful for the videos you shared. I'm Vietnamese, I am not good at listening to English. So I hope you will rewrite the formula that helped me conquer the cakes from your youtube channel. Thank you very much.

[@joyofbaking]

There is always a link to the written recipe in the first line of the description.

[@tramau4903]

Joy of Baking 🥰🥰 wonderful! Thank you from the bottom of my heart for everything.

[@shabinapasha1110]

Lovely recipe...wnt to try it soon.... But let me know...can i add lil buttet to the mixtute...so as to make it a lil softer....will it be okay?

[@Marinashah12345]

So sweet my favourite baking channel 😍 i will try this Soon

[@karengao5570]

Hi Stephanie, great recipe once again! Can I put this recipe dough into loaf pans and cut them thinly (1/8 inch or less) instead to make biscotti thins?

[@happyfoodstube]

Love biscotti and these look just perfect!

[@deannadelaura7406]

I adore your recipes, these are wonderful! Where is the recipe?

[@joyofbaking]

There is a link to the written recipe in the first line of the description.

[@eshakale4988]

hi Stephanie, this recipe has no butter/oil? wanted to confirm they look so so good!

[@joyofbaking]

+ESha Kale that is correct

[@eshakale4988]

+Joy of Baking oh gosh! George coffee biscotti which I can eat guilt free! you just made my day :) I've tried many of your recipes, all turned out lovely but the one that stood out was the cream cheese frosting with whipped cream on your red velvet cupcakes. Brilliant.I even added orange zest and it was lovely thanks again!

[@hiteshiwadhva3264]

Hi it's a lovely recipe bt wanna ask u for some changes instead of eggs what else I can use to make the same biscotti..plz reply.

[@jihanerochdi3732]

hey i tried ur carmel corn recipe my kids had the time of their lives thnx a lot wanted to tell u that u hav fans in Morrocco not just the Us ;)

[@beverlyschultz9276]

I made these today they were easy and came out delicious! you give fabulous directions

[@vjohnson2400]

My favourite snack with coffee.

[@livingit8084]

We love Stephanie! !

[@gaile2241]

I love biscotti so I definitely have to make this

[@BerlinerOmar]

Oh the Lucky dog gets his share of biscotti at the end ❤️

[@marilynwebster2368]

Oh, that's going to be one happy puppy :-) I love it that there's a dog in your videos. What's her his name?

[@joyofbaking]

+Marilyn Webster His name is Baxter and he is a cheerful dog.

[@hayzelbrathwaite2550]

Stephanie, do you think I can prepare these biscotti recipes, freeze them and then bake at a later date?

[@Rye_d_baker]

Wonderful amazing extra ordinary biscotti.

[@DabneyFountain]

The best biscotti i've ever seen...

[@taniayang7488]

These turned out great!! You just earned yourself a new subscriber!!!!😊😊😊

[@nico8273]

Amazing ! Can I change the hazelnuts for other kind of nut ? (like walnut) Because where I live hazelnuts are waaay too expensive

[@nico8273]

Thanks !

[@caloy8123]

Hi Steph! i have several questions: 1. I only have instant coffee powder, how many tsp should i use? and how many water for it? 2. is it ok to take off the cinnamon and cloves? Thanks! :)

[@joyofbaking]

Typically you use 1/4 to 1/2 teaspoon of instant coffee for 1/4 cup of water. You could leave out the cinnamon and cloves.

[@caloy8123]

@@joyofbaking Hi! thanks for the prompt reply! will try it soon! Wish me luck! :)

[@noorgareh7557]

Very good thank you chef👍👍👍

[@einfachleckerkochenmitTom]

yummy yummy.. your new recipe looks so great Joy, wow.. thanks for sharing and have a great Day, regard from Germany - Tom - CK51 :)

[@amandafernandes8782]

Hi! After baking the logs, you said they need to feel firm. Is the middle still kind of raw and bouncy?

[@ManosRK]

+Amanda Fernandes I wonder the same thing!

[@amandafernandes8782]

+Μάνος Καραμάνος If you notice at 11:30, it seems like the outside is crispy like toast, but the middle is chewy. :) That's the way it's supposed to be.

[@ManosRK]

+Amanda Fernandes So my vision is good, yay!!! :P haha. That's what I understood but I wasn't quite sure. After all she said that if you want to make it crispier you can, if you want them more chewy like hers then that's good too. :)

[@madhu_anvekar]

Hi Stephanie , Can i substitute hazelnuts with almonds ? And what other nuts can be used for this recipe ?

[@cathygas5415]

Thank you my dear for all these goodies you share with us. You are amazing.

[@crsh2007]

I've been looking for a non-almond flavoured biscotti recipe, and I think I'll try this one! And the best part is that I already have all the ingredients :)

[@manourinanayakkara319]

Brilliant! mouth-watering.. Thank you ever so much!!!

[@helennagl3500]

Great job. ❤

[@fedaalq9181]

I haven't try a biscotti before, I must try this flavor to start

[@KR-vm6es]

thanks for the awesome recipe...

[@jayunyoon7268]

Wow. It's great recipe!! Thank you!!

[@southgagirl]

Your cooking times for this biscotti recipe varied from your cranberry pistachio recipe. Is that due to the additional wet ingredients?

[@joyofbaking]

It is a different recipe so baking times will vary.

[@pollydolly9723]

I'm all about the clove! 😊

[@grarycat1984]

how long do the pastries last in your home.... i know when i bake i just might get the little crumbs if i dont take a piece b4 the family gets home

[@smitabhat6023]

That was lovely, thank you so much. Im going to give it go soon😊

[@lucciatorrisi637]

Thanks Joy! Is it possible to put the Audio a little louder? That would be great! Ciao! Luv, Luccia

[@SanAlex175]

How long do they last once baked? Say in an air tight container at room temperature.

[@liliesm.8244]

I love u Stevani .. u'r real artist ♡♡

[@emma-he4zp]

Oh she's such a nice person. Wish she was my aunt! \(^_^)/

[@susantanno1451]

[@johnclaude5908]

emma 44 Biscotti with Joe I

[@hayuhinaira]

it looks easy to bake, I am gonna try it :) thumbs up

[@andyj34]

can't wait to try this bake!! So I'm impressed with your mental maths btw!

[@jackychannel]

when baking Biscotti cookies do you always bake them twice?

[@dandanchi2015]

I didn't get the spicy ingredient after cinnamon. May I ask your favor to write it down here? 1/4 teaspoon of what? Thank you very much in advance!

[@KR-vm6es]

Dandan Chi it was cloves pwd

[@tamychozasgoff4200]

Fantastic! Thank you!

[@carmengrech4888]

like your recipe

[@hemlatasingh2]

Hi I am a new baker. Little bit confused that while baking cake,cookies,bread etc which element should be heated upper,lower or both elements?

[@joyofbaking]

+Hemlata Singh you should only use the bottom heating element

[@joyofbaking]

+Hemlata Singh You want to bake with just the lower element turned on.

[@dlibera27]

Hello Stephanie. Any reason you don’t add fat to the biscotti recipes?

[@joyofbaking]

I actually don’t have a reason. I like it that way.

[@dlibera27]

@@joyofbaking Hi Stephanie. I gave it a try with my freshly milled flour. They turned out fantastic. BTW, I really appreciate that you post your recipes with metric weights. Once you use a scale you don't go back to cups!!! Continued success.

[@nidahanif9841]

great recipy... plz give us recipy without butter...

[@ToveBat]

I need to make them :-) Thanks for sharing!

[@superminecraftkingdoms273]

im loving it

[@michellepernula872]

could add your milk, espresso into the eggs so it moves out of the bowl as a unit?

[@afifakath2230]

I have a question. if I use almonds. do I have take skin off? or is it okay to leave it on?

[@joyofbaking]

+Afifa Kath With almonds, you can leave the skins on.

[@erikadowdy686]

Can i do raw peanuts the same as the hazelnuts? roasting?

[@reemem3087]

can you make honey cake please? 🙈and how I make chewy cookies? thank you...

[@suseelaskitchen5147]

No need to add butter madam?

[@joyofbaking]

That’s correct.

[@kcdelar]

Tried this.. Mine did not spread out, but puffed up instead. What could be the reason..?

[@marie42ify]

Wonderful recipe Stephanie! A Must try! Thank you :)

[@kristine5688]

Hello! Has anyone tried doing the recipe but with reduced sugar? Would half a cup instead of one full cup destroy the biscotti texture? Sorry amateur baker here.

[@asmaalami4534]

This looks perfect 😍

[@brendafsmith7137]

Ok your a puff of a dragon on baking, what started your opportunity?

[@TreatFactory]

looks so tasty :)

[@MikaMii87]

I dont know what I did wrong. I followed all instructions but my batters is more of a liquid texture. This is my second attempt, same results.

[@lambsbaaa]

love it

[@barbarabaume4461]

I would like to substitute espresso powder in place of the liquid coffee. Should I just eliminate the 1/4 cup of liquid altogether, or should I increase the milk to 4 Tbsp so the dry/liquid ratio remains the same?

[@tamialex965]

I'm wondering the same...but, you did not receive an answer.

[@barbarabaume4461]

Tami - I am finally planning on making this today for the first time (her chocolate hazelnut biscotti is my usual go to). I have decided to heat 1/4 cup water in the microwave and add 1 Tbsp of espresso powder. Such a simple solution; should have thought of this sooner LOL

[@tamialex965]

@@barbarabaume4461 Fantastic! Thank you. Now that you mentioned it, I'm going "Duh", too. So, how did your biscotti turn out?

[@ctquilter]

Tami Alex Did not care for this. I used Girardelli 60% chips and substituted walnuts for the hazelnuts. Used the 1/4 cup water + 1 Tbsp espresso powder. Cinnamon + cloves seemed like odd spices to add, but I put them in. Maybe there was too much espresso powder; maybe regular coffee crystals would have been better. Maybe if I had left the cloves out... 🤷🏻‍♀️

[@tamialex965]

@@ctquilter Thanks for your reply and the pointers. :D

[@yashwantgarud8967]

what temp did you bake the logs at?

[@joyofbaking]

I say the oven temperature in the video. But here is the link to the written recipe. www.joyofbaking.com/biscotti/CappuccinoBiscotti.html

[@HoaNguyen-tx7xh]

I am allergic to cloves. Can I leave it out?