Cappuccino Biscotti

The Papavore has been so very generous to me during the process of my relocation from out of state.  He’s allowed me to live rent-free, use his car for transportation, and he babysat my dog during my long days at work.  Of course, I said thank you very often, but sometimes (often) actions speak louder than words.

One day I came home from a used book store with a new cookbook (naturally) and although I generally focus on main dish recipes, my book happened to be flipped open to the cookies section.  And it only took a mere mention from my dad that he might enjoy a whole wheat biscotti with his morning coffee to get me off and baking.

The recipe called for all purpose flour but I substituted that ingredient with whole wheat flour.  The flavor of this recipe was outstanding – perfectly coffee flavored and tender.  It was sturdy enough for a dunk into a hot cup of joe but not so dry that dipping is necessary.  They’d be a great addition to holiday baking packages!

One Year Ago: Sweet Potato Curry

Cappuccino Biscotti (adapted from The How-to Book of Healthy Cooking)
Vegetable oil cooking spray
2 1/2 cups whole wheat flour (I used ww pastry flour; you may use AP flour)
1 1/4 cups sugar
1/4 cup instant coffee granules
2 large eggs
2 large egg whites
1 T canola oil
2 tsp vanilla extract

Preheat oven to 350*.

Whisk together flour, sugar, instant coffee granules in a large bowl.  Beat eggs and egg whites in a separate bowl.  Add vanilla and oil to beaten eggs.  Add liquid ingredient to the dry ingredients and using a stiff wooden spoon, mix thoroughly until a cohesive dough is formed.

Spray a baking sheet with cooking spray and dust with flour.  Shape cookie dough into a log, 3″ wide and 12″ long.  Place onto the prepared baking sheet.  Using a silicone basting brush, top the cookie log with a small amount of water.  Bake for 30 minutes.

Remove baking sheet from oven; the top should have a cracked appearance.  Let cool slightly, and then slice cookie log into biscotti cookies.  Each cookie will be 3″ long and 1/4″ – 1/2″ thick.  Place each cookie onto the baking sheet (you may need an additional pan) and cook for a second time.  Allow cookies to bake or 15 minutes.  Remove from oven and cool on a wire rack.