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Cappuccino Biscotti

The dark coffee, pecans and chocolate chips give these low-fat cookies a marvelous flavor. Enjoy one with a steaming cup of Café Campesino for a (relatively) guilt-free snack or coffee break.

2 cups flour
5 tbl. brewed dark roast Café Campesino coffee, cooled
1 cup sugar
4 tsp milk
1/2 tsp. baking soda
1 large egg yolk
1/2 tsp baking powder
1 tsp. vanilla
1/2 tsp. salt
3/4 cup pecans chopped coarse
1/2 tsp. cinnamon
1/2 cup semisweet chocolate chips

In a large bowl, stir together the flour, sugar, baking soda, baking powder, salt and cinnamon till mixed well. In a small bowl, whisk together the coffee, milk, egg yolk and vanilla. Add the liquid mixture to flour mixture and beat until dough forms. Stir in nuts and chips.

On a floured surface, knead the dough until it is no longer sticky, then separate it into two halves. Flour your hands and shape each piece into a flattened log 12 inches x 2 inches and arrange the logs at least 3 inches apart on a greased cookie sheet. Bake 350° for 35 minutes. Let cool 10 minutes, then cut biscotti on the diagonal into 3/4” slices. Arrange biscotti cut side down on the sheets and bake 5-6 minutes on each side till they are golden brown.

Makes about 40 biscotti.

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