Issuu on Google+

Tante Marie's Cooking School

1 of 1

Tante Marie’s Cappuccino Biscotti Ingredients 2 cups all-purpose flour 1 cup sugar 1/4 cup unsweetened cocoa 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/3 cup chopped walnuts 2 tsp. instant coffee mixed in 2 tsp. hot water 1 tsp. vanilla extract 3 eggs

Instructions Sift into a bowl the flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. Add the walnuts, the instant coffee mixture, the vanilla, and eggs. Stir with a wooden spoon to blend. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape the dough into a 16 inch long roll. Place roll on a non-stick baking sheet, and flatten to about 1 inch thickness. Bake in a preheated 325 degree oven for 30 minutes. Remove the roll from the baking sheet and let cool for 10 minutes. Cut the roll diagonally into 30 slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove cookies from the baking sheet, and let cool completely on wire rack. Yield 30 cookies. Š Mary S. Risley (Recipe adapted from Eliz. J. Taliaferro, in Cooking Light magazine.)


Tante Marie's Cooking School