Caramel Cappuccino Biscotti

Any coffee lovers out there? What about cappuccino fans? I know there are a lot of you too! I’ve got something delicious to go with your next cup of coffee or cappuccino, how about a Caramel Cappuccino Biscotti (or two!) with Caramel Cappuccino Glaze? As you gingerly (or not so gingerly) raise a biscotti cookie to take a bite, you get a subtle whiff of coffee that makes one’s heart sing, then you take a crunchy bite and mmmm, mmmm! Cappuccino flavor is in the cookie part and in the drizzle. I like lots of drizzle!! If you are doing it, I say go all in!

Ingredients:
½ cup butter, softened
1 cup granulated sugar
2 eggs
¼ cup cappuccino
1-2 Tbsp powder from one, any type of caramel cappuccino (optional), just adds extra flavor
3¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Caramel Cappuccino Drizzle:
1 ½ cups powdered sugar
2-3 Tbsp cappuccino

Instructions:
Preheat oven to 350F.
In a large bowl, combine butter, sugar, and eggs with a mixer (using a paddle attachment if you have one… if not no worries) for about 1 minute or until well blended. Mix in cappuccino until just blended.
In a separate bowl, combine flour, baking powder, cappuccino powder, and salt. Working in small batches, mix the flour mixture into butter mixture until all of the flour mixture has been added to the butter mixture and is well blended.
Divide dough in half on a floured piece of parchment paper. Shape each dough half into a long roll shape, about 12-14″ long. Carefully lift rolls onto a baking sheet, 3-4 inches apart from each other. With your fingers, press down on each “log” so that they end up being about a ½” high.
Bake for 25 minutes or until golden brown. Carefully lift the parchment paper from the baking sheets and place on your cooling racks. Set aside your baking sheet, as you will use it again. When biscotti had cooled enough to handle, yet are still warm, carefully move them to a cutting board and cut crosswise slices (approximately ½” in size).
Place the slices cut side down, back on to the original baking sheet. Bake for 10 minutes (leave in an extra 5 minutes for crisper/hard biscotti). Then remove from oven and turn slices over. Bake for another 10 minutes (leave in an extra 5 minutes for crisper/hard biscotti) or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops facing up.
Glazing: space biscotti pieces no more than ½ inch or so apart from each other on either a wire rack or parchment paper (easy clean-up) dip a metal whisk into the glaze, allowing some of the excess to drip off. Then quickly drizzle back and forth, back and forth across sections of your Biscotti. Continue until they are glazed as you like.
For Glaze:
In a small bowl, mix together powdered sugar, and cappuccino. If needed, add more cappuccino or powdered sugar to achieve desired consistency

Notes:
Do not pack up for storage until glaze has hardened.

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