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Old Favorites For Baking: Cappuccino Biscotti

Cappucino biscotti

Growing up in an Italian family, I have acquired quite a taste for excellent cuisine. For dessert we always seemed to have a version of my grandmother's famous  Biscotti. One year, my mother decided to take on the role of biscotti-maker. When I heard the smoke alarm begin its deafening wail, I knew it was a failed attempt. Needless to say,  my mother realized that role was better left to the expert.  This mix insures you will not suffer the same trauma.

Mix the  contents of this package with  

  • 2 EGGS LIGHTLY BEATEN    
  • 2 ½ TBSP COFFEE

Preheat your oven to 350 f. Using your hands, mix all ingredients together and knead the dough for  to 3 minutes. Divide the dough into 2 pieces. On a floured surface, roll each piece into ½ " thick rope. Place on a greased or parchment lined baking sheet and bake for 30 minutes. Reset your oven to 275 f. After bread has cooled, use a sharp knife cut the Biscotti into 1 ½ “ slices. Bake for 15 minutes more or until Biscotti slices are toasted. Biscotti is traditionally served with coffee and dipped in it prior to eating.

Ingredients: Corn, Arrowroot and Rice Flours, cane sugar,  chocolate chips (sugar, chocolate liquor, cocoa butter, dextrose, soya lecithin), Russian Mulling Spice (cinnamon, nutmeg, ginger, coriander & special pure orange extract [alcohol, water and pure orange oil]), baking soda and kosher salt.

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Photo Credit: Justin Hansen

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