Cappuccino Biscotti Recipe -

Cappuccino Biscotti

Recipe by  

"A very cinnamony flavor. The only sweetness comes from the chocolate you dip these cookies in."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.
  2. Sift the flour, baking powder, cinnamon and espresso powder together
  3. Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth.
  4. Form dough into two long (loaf shaped) logs on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove and let cool completely.
  5. Cut logs into 1/2 inch slices. Turn on sides and bake again at 350 degrees F (175 degrees C) until golden brown, about 10 minutes. Let cookies cool completely then dip in chocolate.
  6. Melt the chocolate chips then stir in the shortening until well blended. Dip one flat side and one end of each biscotti in the chocolate. Let cool on wax paper.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2002

An absolutely incredibly flavored biscotti! I had to make a second batch because the first batch disappeared the first day!

Most Helpful Critical Review
Feb 18, 2007

This is NOT a good recipe, I'm sorry to say. It would appear that the individual who posted it didn't test it. The instructions don't indicate that you should first cream the butter before adding the eggs. Also, it would benefit from sugar. Traditional biscotti recipes start w/ 2 parts flour to 1 part sugar. I may play around with this and see if I can improve upon it. So far, I've halved the amount of cinnamon and added a 1 tsp of vanilla. Still, the cookies are very bland.


11 Ratings

Sep 12, 2002

All together too bitter a taste plus too crumbly to stay together for the 2nd baking.

Dec 18, 2002

I found the dough VERY hard to work with. It was so dry in fact, that instead of playing with it further I just threw it out.

Dec 18, 2002

Dough is very dry, difficult to work with. Subsequent cookie is heavy and floury. I love the idea of the cookie and am going to try playing with the recipe a bit.

Jan 03, 2004

This was a very dry cookie, but the taste was good. It needs some help!!

Dec 06, 2007

Needs sugar. In addition, the butter should be cut into the dry ingredients (as if you're making pie crust)or the cookies turn out hard as rock.

Dec 14, 2009

I did not care for the dry texture and flavor of this recipe. I believe some of the proportions are wrong, and no amount of chocolate can improve the taste - it needs sugar, less cinnamon, and perhaps more butter. There's no way you're getting two logs out of one recipe. We tried adding mini-chips to the batter, but still did not eat them.


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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