Dessert

Cappuccino Biscotti is for Dessert.

Cappuccino Biscotti takes 20 minutes to prepare.

Cappuccino Biscotti takes 40 minutes to cook.

Cappuccino Biscotti makes 1 servings.

The ingredients for Cappuccino Biscotti are:

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

Here is how you make Cappuccino Biscotti:

1. Preheat oven to 375 degrees2. 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 cookiesNumber of Servings: 1Recipe submitted by SparkPeople user ARTISTCOURT11.

The nutritional information for Cappuccino Biscotti is:

• Servings Per Recipe: 1
• 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