CAPPUCCINO BISCOTTI

This is the perfect snack for coffee lovers, with just a hint of cinnamon. These are the ideal companion to a cup of espresso. Enjoying espresso outside in the backyard was our nightly summer tradition. My job, as a child, was to run to three or four neighbors and cry “caffè è pronto!” or “the coffee is ready!”

¼ POUND BUTTER, SOFTENED
11/2 CUPS SUGAR
2 EGGS
2 TABLESPOONS FINELY GROUND ESPRESSO
1 TEASPOON CINNAMON
2 TABLESPOONS COFFEE LIQUEUR
21/2 CUPS FLOUR
11/2 TEASPOONS BAKING POWDER
PINCH OF SALT
1 EGG, BEATEN

1. Preheat oven to 375°F.

2. Using an electric mixer, cream the butter and sugar. Add eggs, espresso, cinnamon, and coffee liqueur. Mix until well blended.

3. On low speed, add flour, baking powder, and salt and mix until just blended. Turn out dough onto a lightly floured surface and knead until well blended. The dough will be soft.

4. Divide the dough into two equal pieces. Roll each piece of dough into a loaf about 12 inches long. Place the loaves 3 inches apart on a parchment-lined cookie sheet. Brush the tops of the loaves with beaten egg.

5. Bake for 20 to 25 minutes, or until golden brown. Remove cookie sheet from the oven. Using two metal spatulas, remove the loaves from the cookie sheet onto a wire cooling rack.

6. Cool. Place cooled loaves on a cutting board. Using a sharp knife, slice loaves diagonally into 1/2-inch-wide strips.

7. Return the slices to the cookie sheet, in a single layer. Toast 12 to 15 minutes, or until lightly browned. Remove cookie sheet from the oven.

8. Cool toasted biscotti on a wire cooling rack. Store in an airtight container.