I'm not much of a coffee drinker, so I prefer to consume my espresso inside of baked goods. However, many of you are indeed coffee drinkers, so for today's featured cookie, I've found an espresso-filled baked good that also pairs well with coffee. These traditional-style biscotti are flavored with instant espresso and then smothered in chocolate. And of course, they're perfect for dunking. If that doesn't sound good, then I don't know what does! For the recipe, read more

Chocolate Dipped Cappuccino Biscotti
From De Fazio Gourmet

1 cup toasted & chopped hazelnuts
1 3/4 cup flour
3/4 cup sugar
1 tablespoon instant espresso coffee powder
1 tablespoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine, cut in small pieces
2 large eggs
6 ounces semisweet chocolate coating for dipping

1. Preheat oven to 350. Grease large baking sheet.
2. Combine flour, sugar, espresso, cinnamon, baking powder and salt in a bowl. With pastry blender, cut in butter to form coarse crumbs. Stir in nuts and eggs.
3. Divide mixture in half. On floured surface, with floured hands, roll each half into 12 inch-long log. Flatten to 2 1/2 inch width. Place logs about 4 inches apart, on prepared baking sheet.
4. Bake for 30 minutes or until cookies are slightly firm to the touch. Cool 20 minutes. With a serrated knife, cut the logs diagonally into ¾ inch thick slices.
5. Return biscotti to cookie sheet. Bake 10 - 15 minutes until crisp and firm. Cool.
6. Chocolate can be melted in a double boiler. Dip one side of each biscotti in melted chocolate. Refrigerate biscotti until chocolate hardens.

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