Cappuccino Biscotti

48
Servings
35m
Prep Time
45m
Cook Time
1h 20m
Ready In

Recipe: #33743

November 13, 2019



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Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (17.6 g)
  • Calories 65.3
  • Total Fat - 3.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 24.6 mg
  • Sodium - 46 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 5.5 g
  • Protein - 1.6 g
  • Calcium - 14.1 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325°F. Lightly grease a large cookie sheet; set aside.

Step 2

In a large bowl, stir together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves.

Step 3

Make a well in the center of the flour mixture.

Step 4

Place egg and egg yolk in the well and stir into flour mixture. Add melted butter and coffee liqueur; stir until dough starts to form a ball.

Step 5

Stir in pecans and toffee pieces.

Step 6

Turn dough out onto a lightly floured surface; divide in half. Shape each portion into a 9-inch-long loaf.

Step 7

Place loaves about 3 inches apart on the prepared cookie sheet; flatten loaves slightly until about 2 inches wide.

Step 8

Bake in the preheated oven for 20 to 25 minutes or until firm and light brown.

Step 9

Cool on cookie sheet on a wire rack for 15 minutes.

Step 10

Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch-thick slices.

Step 11

Place slices on ungreased cookie sheets. Bake for 10 minutes. Turn slices over; bake about 10 minutes more or until crisp and golden brown. Transfer to wire racks; let cool.

Tips & Variations


No special items needed.

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