Cappuccino Biscotti

A cappuccino take on an original Biscotti favorite! For coffee-time, dessert or any other occasion.

  • Servings: 32
  • Cook Time: 45 mins
  • Main Ingredient: biscotti dough


  • 1 can Baker's Joy® Original Non-Stick Baking Spray with Flour
  • 2 cups all purpose flour
  • 1 cup sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 egg yolk
  • 1/3 cup strong brewed espresso (cooled)
  • 1 Tbsp. milk
  • 1 tsp. vanilla
  • 1 cup hazelnuts (chopped)


Preheat oven to 350˚F. Spray baking sheet with Baker's Joy® spray. Combine flour, sugar, baking soda, baking powder, salt, cinnamon and cloves in a large bowl of electric mixer fitted with paddle attachment. Combine egg yolk, espresso, milk and vanilla. With mixer running, pour liquid mixture into flour mixture beating until a dough forms. With mixer on low speed add hazelnuts and chips and mix, just until combined. Turn dough onto floured surface and knead lightly. Halve dough and form each half into a flattish 12 x 2- inch log. Arrange logs on baking sheet and brush with egg wash if desired. Bake 35 minutes. Remove from oven and gently transfer loaves to cutting board. Cut into ¾- inch thick slices. Arrange cut sides down on baking sheet. Bake 10 minutes, turning once. Remove to wire rack and cool completely. Store biscotti in airtight containers.