Cappuccino Biscotti
2 C. all-purpose flour
1 C. sugar
1/3 C. chopped walnuts
1/4 C. unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 tsp. instant coffee granules
2 tsp. hot water
1 tsp. vanilla extract
2 eggs
1 egg white
Pre-heat oven to at 325°F.
Combine first 8 ingredients in a large bowl.
Combine coffee granules and hot water in a small bowl. Stir in vanilla and next 2 ingredients, and add to flour mixture, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a greaed baking sheet, and flatten roll to 1″ thickness. Bake 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″) 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.
YIELD: 2 Dozen
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