Cappuccino Biscotti

Total Time
55 min
10 min
45 min
Biscottis are enjoyed for breakfast, as an afternoon snack with espresso, or after a meal with wine. Mangia!


All-purpose flour

¾ cup(s)

Unsweetened cocoa powder

3 Tbsp, powder

Instant espresso

2 tsp, powder

Ground cinnamon

2 tsp

Baking powder

½ tsp

Table salt

¼ tsp


½ cup(s)


1 large egg(s)

Vanilla extract

½ tsp

Chopped pecans

¼ cup(s), coarsely


  1. Preheat the oven to 350°F. Line a baking sheet with foil; lightly spray with nonstick spray.
  2. Sift the flour, cocoa, espresso powder, cinnamon, baking powder, and salt into a medium bowl. Whisk together the sugar, egg, and vanilla in a small bowl until frothy. Add the egg mixture to the flour mixture and stir with a wooden spoon just until a dough forms. Stir in the pecans.
  3. Gather dough with lightly floured hands and transfer to a lightly floured surface. Roll the dough into a 2 x 8-inch log. Transfer the log to the baking sheet and shape into a log that is about 3/4 inch high and 2 inches wide.
  4. Bake until firm to the touch, 20–25 minutes. Transfer the log to a cutting board and cool 5–7 minutes. With a serrated knife, cut into 12 (1/4-inch-thick) slices. Arrange the slices, cut-side down, on the baking sheet.
  5. Reduce the oven temperature to 300°F. Bake the biscotti 10 minutes, then turn them over and bake until very dry and slightly crisp, about 10 minutes longer. Transfer the biscotti to a rack and cool completely. They will continue to dry out as they cool. Yields 1 biscotti per serving.


These twice-baked treats are liked for several reasons: They are easy to prepare, they store very well, they can be made in large numbers, and flavored in a variety of ways. These biscotti are very similar to classic Italian biscotti in that they aren’t nearly as rich as some versions. They are meant to be rather hard, so they can be dunked into vin santo or espresso without fear of the cookies falling apart. Italians really love their biscotti.