Cappuccino Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cup Butter, salted 1.5 cup Granulated Sugar 2 large Egg, fresh, whole, raw 30 grams Espresso (decaf) 1 tsp Cinnamon, ground 30 mL Coffee liqueur 2.5 cup Flour, white 1.5 tsp Baking Powder 1 dash Salt 1 large Egg, fresh, whole, raw
1. Preheat oven to 375 degrees
2. Using an electric mixer, cream the butter and sugar. Add eggs, espresso, cinnamon, and coffee liqueur. Mix until well blended.
3. On slow speed, add flour, baking powder, and salt and mix until just blended. Turn out dough onto a lightly floured surface and knead until well blended. The dough will be soft.
4. Divide the dough into two equal pieces. Roll each piece of dough into a loaf about 12 inches long. Place the loaves 3 inches apart on a parchment-lined cookie sheet. Brush the tops of the loaves with beaten egg.
5. Bake for 20 to 25 minutes, or until golden brown. Remove cookie sheet from the oven. Using two metal spatulas, remove the loaves from the cookie sheet onto a wire cooling rack.
6. Cool. Place cooled loaves on a cutting board. Using a sharp knife, slice loaves diagonally into 1/2-inch-wide strips.
7. Return the slices to the cookie sheet, in a single layer. Toast 12 to 15 minutes, or until lightly browned. Remove cookie sheet from the oven.
8. Cool toasted biscotti on a wire cooling rack. Store in an airtight container.
Serving Size: 30 cookies
Number of Servings: 1
Recipe submitted by SparkPeople user ARTISTCOURT11.
2. Using an electric mixer, cream the butter and sugar. Add eggs, espresso, cinnamon, and coffee liqueur. Mix until well blended.
3. On slow speed, add flour, baking powder, and salt and mix until just blended. Turn out dough onto a lightly floured surface and knead until well blended. The dough will be soft.
4. Divide the dough into two equal pieces. Roll each piece of dough into a loaf about 12 inches long. Place the loaves 3 inches apart on a parchment-lined cookie sheet. Brush the tops of the loaves with beaten egg.
5. Bake for 20 to 25 minutes, or until golden brown. Remove cookie sheet from the oven. Using two metal spatulas, remove the loaves from the cookie sheet onto a wire cooling rack.
6. Cool. Place cooled loaves on a cutting board. Using a sharp knife, slice loaves diagonally into 1/2-inch-wide strips.
7. Return the slices to the cookie sheet, in a single layer. Toast 12 to 15 minutes, or until lightly browned. Remove cookie sheet from the oven.
8. Cool toasted biscotti on a wire cooling rack. Store in an airtight container.
Serving Size: 30 cookies
Number of Servings: 1
Recipe submitted by SparkPeople user ARTISTCOURT11.
Nutritional Info Amount Per Serving
- Calories: 5,876.2
- Total Fat: 385.4 g
- Cholesterol: 1,549.1 mg
- Sodium: 3,728.6 mg
- Total Carbs: 554.8 g
- Dietary Fiber: 9.7 g
- Protein: 54.5 g
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