Cappuccino Biscotti

10

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

servings 187 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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

Most helpful critical review

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 add...

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 add...

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

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

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.

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.

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

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.

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 ...

Very dry cookie with a terrible taste! Will never make these again. We tripled the batch and threw them all away.