Mocha Biscotti

MOCHA BISCOTTI

Ingredients:
1 1/3 cups whole blanched almonds; 1 1/3 cups whole hazelnuts; 6 oz bittersweet or semisweet chocolate, chopped; 3 cups all purpose flour; 1/4 cup unsweetened cocoa; 2 1/2 tsp. baking powder; 1/4 tsp. salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 3 large eggs plus 1 large egg white; 1 1/2 tbsp. light corn syrup; 1 tbsp. instant coffee granules; 1 1/4 tsp. vanilla; 1 1/4 tsp. almond extract
Method:
Preheat oven to 350 degrees. Grease cookie sheets. Toast nuts until fragrant and pale brown. Do not burn. Coarsely chop nuts. Set aside. Stir together the flour, cocoa, baking powder and salt. In a seperate bowl, beat until fluffy, the butter and sugar. Add eggs one at a time and beat in syrup, coffee powder, vanilla and almond extract. Beat until coffee dissolves. Gradually mix in dry ingredients. Stir in nuts and chocolate. Divide dough into 2 long logs (1 1/2"wide x 15" long). Bake in oven for 35 mins. Cool on wire rack. When cool, cut logs crosswise, on a diagonal, into 1/2" inch thick slices. Lay slices on sheet and bake for another 16-20 mins. Transfer to racks to cool. Can dip one end of biscotti into melted chocolate if feeling decadent! Store for up to 3 weeks. Freeze up to 3 months. Delicious with a steaming cup of Cafe Luca coffee!!

Coffee Guide

Americano - long and black

Caffe Latte - coffee with milk; a breakfast drink in Italy

Caffe Macchiato - strong coffee with a little milk

Cappucino - usually a morning drink in Italy; named after the Cappucin monks who wore brown and cream colored robes

Corretto - coffee with a splash of liqueur; savoured after meals

Doppio - long and black aka Americano

Espresso - extremely strong coffee served in tiny cups throughout the day

Latte Macchiato - hot milk flavoured with a small amount of coffee; children's drink

Ristretto - very concentrated; flavour is stronger than espresso

Coffee Milkshake

An invigorating hot weather treat, this milkshake is an easy blend of cooled coffee, ice cream and milk.
Ingredients:
1 cup strongly brewed good quality coffee, cooled
2 scoops low fat vanilla ice cream
1 cup skimmed milk
1/2 tsp pure vanilla extract
Method
Put all ingredients into the blender and process until smooth. Pour into two glasses and indulge. If you're not worried about calories (!) top with whipped cream and some grated chocolate.
Note: you can substitue 1 scoop of vanilla ice cream for chocolate ice cream for a mocha twist.

Coffee Jello

Coffee Jello is an elegant and easy summer dessert that is very popular in Japan. It is light and chilled and relatively fat free - perfect on a sultry summer day after a luncheon or dinner party.

INGREDIENTS:
4 cups good quality coffee

4 Tbsp sugar

2 Tbsp gelatin powder
*whipped cream for topping

*chocolate coffee beans for garnish

PREPARATION:
Mix gelatin powder and 8 Tbsp of water in a small bowl. Mix coffee, sugar, and gelatin in a medium sauce pan. Stir over low heat until sugar dissolves. Strain mixture and pour into eight fancy glasses or glass cups. Cool in the refrigerator.
Add a dollop of whipped cream on top of each jello before serving.

Garnish with chocolate coffee beans. Serves eight people.