Latest Dish Menu Cappuccino Biscotti

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Cappuccino Biscotti

"A very cinnamony taste. The most effective sweetness comes from the chocolate you dip these cookies in."

Ingredients :

1 3/four cups all-purpose flour
1/2 teaspoon baking powder
2 tablespoons ground cinnamon
1 tablespoon instantaneous espresso coffee powder
2 eggs
1/4 cup butter
6 oz. Semisweet chocolate chips
1 teaspoon shortening

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (a hundred seventy five tiers C). Line baking sheet with parchment paper.
Sift the flour, baking powder, cinnamon and espresso powder collectively
Beat the eggs and margarine collectively till mild and fluffy. Stir within the flour aggregate and beat till smooth.
Form dough into long (loaf shaped) logs at the prepared baking sheet. Bake at 350 tiers F (175 stages C) for 25 mins. Remove and allow cool completely.
Cut logs into half of inch slices. Turn on sides and bake once more at 350 tiers F (one hundred seventy five stages C) till golden brown, approximately 10 minutes. Let cookies cool absolutely then dip in chocolate.
Melt the chocolate chips then stir within the shortening till nicely combined. Dip one flat side and one give up of each biscotti inside the chocolate. Let cool on wax paper.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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