Cappuccino Biscotti

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1  egg white 
• 2  eggs 
• 2 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons coffee granules instant
• 0.5 teaspoon salt 
• 1 cup sugar 
• 0.3 cup cocoa unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup walnuts chopped
• 2 teaspoons water hot

Equipment

• bowl
• baking sheet
• oven
• wire rack

Directions

1. Combine first 8 ingredients in a large bowl.
2. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next 2 ingredients, and add to flour mixture, stirring until well-blended.
3. Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll.
4. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
5. Bake at 325 for 30 minutes.
6. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes.
7. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet.
8. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
9. Remove cookies from the baking sheet, and let cool completely on wire rack.