Cappuccino Biscotti

This biscuit is made will all the goods -- toffee, cinnamon, pecans, and coffee liqueur.

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  • Makes: 48 servings
  • Prep: 35 mins
  • Cool: 15 mins
  • Bake: 40 mins 325°F

Cappuccino Biscotti

Directions

  1. Preheat oven to 325 degrees F. Lightly grease a large cookie sheet; set aside. In a large bowl, stir together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Make a well in the center of the flour mixture. Place egg and egg yolk in the well and stir into flour mixture. Add melted butter and coffee liqueur; stir until dough starts to form a ball. Stir in pecans and toffee pieces.
  2. Turn dough out onto a lightly floured surface; divide in half. Shape each portion into a 9-inch-long loaf. Place loaves about 3 inches apart on the prepared cookie sheet; flatten loaves slightly until about 2 inches wide.
  3. Bake in the preheated oven for 20 to 25 minutes or until firm and light brown. Cool on cookie sheet on a wire rack for 15 minutes.
  4. Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch-thick slices. Place slices on ungreased cookie sheets. Bake for 10 minutes. Turn slices over; bake about 10 minutes more or until crisp and golden brown. Transfer to wire racks; let cool.
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