Biscotti Cappuccino
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup chopped walnuts (optional)
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 teaspoons instant coffee granules
- 2 teaspoons hot water
- 1 teaspoon vanilla
- 2 eggs plus 1 egg white
Method
- Combine the flour, sugar, walnuts (if using), cocoa, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a small bowl, combine the instant coffee granules with the hot water; stir in the vanilla and the eggs and egg white.
- Add the coffee mixture to the flour mixture, stirring until blended.
- Shape the dough into two 10-inch logs.
- Bake at 325° for 30 minutes, then remove from the oven and transfer to a wire rack to cool for 10 minutes.
- Cut the logs diagonally into slices and rebake for 10 minutes per side.