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Cappucino Biscotti
by Kim Tilley


2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
¼ cup unsweetened cocoa
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
directions
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next two ingredients and add to flour mixture, stirring until well blended. Turn dough out onto a lightly floured surface, and knead lightly seven or eight times. Shape dough into a 16-inch long roll. Place roll on a baking
sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 325 degrees F for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices. Place, cut sides down on a baking sheet. Bake for 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove cookies from the baking sheet and let cool completely. Yields 2 ½ dozen.


suggestions
Biscotti looks beautiful fanned out in baskets or wrapped in plastic wrap and tied off with ribbon. To cap off a wonderful gift basket, make some biscotti in various flavors! You can really make it look fancy by dipping part of the biscotti slices in melted chocolate, just like the coffee houses do. You can make wonder flavors that blend well with the flavor of the coffee. Whatever you do, these Italian dunking sticks are a wonderful treat!


This recipe comes from the website, Frugal Moms.