Monday, December 19, 2005

Cappuccino Biscotti

Beat 30 seconds:
1/3 cup butter, softened

Beat in:
1 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt

Beat in:
2 tablespoons strong-brewed coffee
1 tablespoon finely ground coffee beans
2 eggs
1 tsp vanilla

Beat in:
2 1/4 cups all-purpose flour
1/2 cup finely chopped semi-sweet chocolate

Wrap dough in plastic wrap and chill 1 hour.

Shape dough into two 9-inch long loaves on greased cookie sheets. Bake at 350 25 minutes or until tests done. Cool on cookie sheet 1 hour.

Cut each loaf diagonally into 1/2-inch slices using serrated knife. Place cut-side up on dry cookie sheets and bake at 325 for 10 minutes. Flip biscotti and bake an additional 8 to 10 minutes or until dry and crisp. Cool completely.

Melt together:
6 ounces semi-sweet chocolate
1 tablespoon shortening
Dip bottoms of cookies in chocolate and let cool until set on parchment paper.

Melt together:
2 ounces white chocolate
2 tsp shortening.
Drizzle tops of cookies with white chocolate mixture. Let cool until set on parchment paper.

Transfer to airtight container and store in fridge.

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