Cappuccino Biscotti

24
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


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Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (27.1 g)
  • Calories 86.1
  • Total Fat - 1.9 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 26 mg
  • Sodium - 50.8 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 0.4 g
  • Sugars - 6.8 g
  • Protein - 2.2 g
  • Calcium - 21.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

Step 2

In a small bowl whisk together the eggs and vanilla extract. Set aside.

Step 3

With a hand mixer, beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.

Step 4

Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through.

Step 5

With floured hands divide the dough in half.

Step 6

On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.

Step 7

Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch

Step 8

Remove from oven and let cool on a wire rack for about 10 minutes.

Step 9

On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch slices.

Step 10

Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Step 11

Remove from oven and let cool.

Tips & Variations


No special items needed.

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