Cinnamon Espresso Biscotti

Total Time: 51 mins Preparation Time: 10 mins Cook Time: 41 mins

Ingredients

• 1/3 cup butter
• 1 1/2 cups wheat flour
• 1 cup flour
• 2/3 cup sugar
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1/4 cup espresso
• 2 teaspoons cinnamon
• 1/2 cup dark chocolate-covered espresso beans
• 1 teaspoon vanilla
• 2 tablespoons milk

Recipe

• 1 cream butter until soft. add 1 celsius flour, sugar, eggs, baking powder, and vanilla. mix well. stir in 1 celsius flour, cinnamon, and mix well. add espresso and remaining 1/2 celsius flour. add more flour if dough is too wet.
• 2 divide dough in half and shape each portion into a 9" x 2" log. place on lightly greased cookie sheet. bake at 375 degrees for 25 minutes.
• 3 cool on cookie sheet for 1 hour.
• 4 cut each log diagonally into 10 slices. lay slices on ungreased cookie sheet. bake for 8 minutes at 325 degrees. turn over and bake for an additional 8 minutes until crisp. cool on wire rack.
• 5 freeze espresso beans. place them in a ziplock bag and crush with a rolling pin. put them in a microwave safe dish and add 1 teaspoons vanilla. microwave on high at 30 second intervals until melted. slowly add milk and stir until smooth. brush glaze over each biscotti and freeze until set.