-
-
My review
Cappuccino Biscotti
11 made it |
10 reviews
| 0 photos
Tammy
"A very cinnamony flavor. The only sweetness comes from the chocolate you dip these cookies in."
Added to shopping list.
Go to shopping list.
Ingredients
servings 187Original recipe yields 12 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.
- Sift the flour, baking powder, cinnamon and espresso powder together
- Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth.
- 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.
- 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.
- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1011 Ratings
-
-
-
-
-
Most helpful positive review
4/22/2002
An absolutely incredibly flavored biscotti! I had to make a second batch because the first batch disappeared the first day!
Most helpful critical review
2/18/2007
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 add...
Most helpful
Most positive
Least positive
Newest
2/18/2007
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 add...
12/24/2001
All together too bitter a taste plus too crumbly to stay together for the 2nd baking.
4/22/2002
An absolutely incredibly flavored biscotti! I had to make a second batch because the first batch disappeared the first day!
3/18/2002
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.
3/16/2000
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.
4/17/2000
This was a very dry cookie, but the taste was good. It needs some help!!
12/6/2007
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.
12/14/2009
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 ...
1/18/2007
Very dry cookie with a terrible taste! Will never make these again. We tripled the batch and threw them all away.