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Monday, December 17, 2012

Cappuccino Chocolate Biscotti

I had such a good time on Around the Kitchen Sink radio show with Heather Tallman (aka Basilmomma) last week. If you missed the podcast, you can listen to it here

Today is recipe #9 on the Holiday Baking list for these Cappuccino Chocolate Biscotti. They're so crunchy and go perfectly with your favorite hot beverage. 

Cappuccino Chocolate Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Vanilla Extract
3 Eggs
3 tbsp. Brewed Espresso (or you can use coffee)
1/2 c. White Chocolate Chips
Cooking Spray

1. In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended. 
2. In a separate bowl, whisk together the eggs, espresso and vanilla. 
3. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.  
4. Next, fold in the chocolate. 
5. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12” long log shapes and flatten down so that it is no higher than 1”. 
6. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes.  
7. Remove from oven and let cool, then slice diagonally into 1/2" thick slices and put them back on the baking sheet. 
8. Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving. Makes 2 1/2 dz.



  1. I love biscotti! One of these days I'm going to tackle making them myself. :)

    1. Oh they're easier than you think Anita, have fun! :)


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