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This Cappuccino Biscotti recipe opened my eyes to the possibility of flavors you can have in a biscotti. Before this recipe, I had only tasted almond biscotti, yet here I found a biscotti that combined the flavors of coffee, chocolate, and hazelnuts. And if that weren't enough, they are also scented with ground cinnamon and cloves. 

 

The Cappuccino Biscotti's dry, crisp and crunchy texture comes from baking the cookies twice. The first baking sets the dough, while the second baking dries it out. The biscotti's instantly recognizable long curved shape comes from forming the dough into a log and then cutting the log into slices after the first baking. The rough and jagged slices of biscotti are then baked until most of their moisture is removed. Now, you can vary the length of the second baking. If you like a really hard and crunchy biscotti, perfect for dipping in your coffee, you can bake them even longer than the amount stated in the recipe. And if you prefer to just nibble on your biscotti, instead of first softening it in your coffee, you may want to slightly reduce the time of the second baking. These cookies do store for several weeks in an airtight container but they never seem to last that long in my home.

Continue to the Cappuccino Biscotti recipe page.......

Let's get baking!

Stephanie Jaworski

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