Cappuccino Biscotti
Indulge in the perfect coffeehouse-inspired treat with this Cappuccino Biscotti recipe—ideal for pairing with your morning brew or an afternoon tea break. These twice-baked Italian cookies deliver a delightful crunch, enhanced by the rich flavor of instant coffee, a hint of warm cinnamon, and the option to add nutty chopped almonds for extra texture. The dough is simple to prepare, shaped into logs, and baked to golden perfection before being sliced and crisped to create that signature biscotti texture. For an elegant finish, dip them in melted semi-sweet chocolate to add a touch of decadence. Ready in just over an hour, this recipe yields 24 biscotti, perfect for sharing or storing in an airtight container for up to two weeks. Whether enjoying them plain or dressed in chocolate, these homemade cappuccino biscotti are sure to elevate your coffee break to a luxurious experience.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Instant coffee granules
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 whole Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped almonds (optional)
- 1 cup Semi-sweet chocolate chips (optional for dipping)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, coffee granules, baking powder, cinnamon, and salt until well combined.
In another bowl, beat the eggs, melted butter, and vanilla extract until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing until a stiff and slightly sticky dough forms. If using almonds, fold them into the dough at this stage.
Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, spacing them at least 3 inches apart.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow them to cool on the baking sheet for 10-15 minutes.
Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces. Arrange the slices cut side down on the baking sheet.
Bake for an additional 12-15 minutes, flipping the biscotti halfway through, until they are crisp and golden brown. Remove from the oven and let cool completely on a wire rack.
If desired, melt the chocolate chips in a microwave-safe bowl in 20-second increments, stirring until smooth. Dip one end of each biscotti into the melted chocolate and place them on a sheet of parchment paper to set.
Serve with coffee or tea. Store leftover biscotti in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
3733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 576.7 g | 210% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 299.2 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 467 mg | 36% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
