Caramel Cappuccino Biscotti

Any coffee lovers out there? Ha! Silly question! 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? Plus I have a giveaway for you too! 

If you pop into my blog from time to time, you must know by now that this girl loves her biscotti! I mean I must have 5 or 6 biscotti recipes on here, lol! These Caramel Cappuccino Biscotti do not disappoint! As you raise one to take a bite, you get that 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 the drizzle. I like lots of drizzle!! Scrumptious!

I participated in the Mom Blog Tour Summer Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Two Rivers Coffee products to use in this post, however, as always my opinions are my own.

When I was at the Summer NYC Fancy Food Show, I had the chance to taste Two Rivers Coffee Bailey’s Cappuccino. I was surprised at how frothy and flavorful it was right from the Keurig. The way they make it work for home use is via a simple 2-step process. Each box comes with 6 K-Cups and 6 packets.

The packets contain the frothing powder. You simply place your frothing powder in your mug, pop in your chosen K-Cup, set it for 6 ounces and as the cappuccino comes out, stir, stir, stir and in a minute or so you have a frothy mug full of flavorful cappuccino, and you are still in your jammies and slippers…Winning! 

I decided to not only add some of the freshly brewed caramel cappuccino to the dough, I added an actual K-cup too. Yum, yum, yummy!!! How do you like your biscotti? Really hard (like you can’t bite through it) or hard on the outside, yet something you can bite through and enjoy without dunking?  Me? I like the second.

Print Recipe

Caramel Cappuccino Biscotti

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings: 24

Author: Colleen Kennedy

Ingredients

• Caramel Cappuccino Biscotti
• ½ cup butter 1 stick, softened
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup cappuccino
• Powder from one Bailey's Caramel Cappuccino KCup
• 3¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• Caramel Cappuccino Drizzle
• 1 1/2 cups powdered sugar
• 2-3 TBS cappuccino

Instructions

• Preheat oven to 350 degrees.
• 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, powder from one KCup, 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