Cappuccino Biscotti   

2 cups flour
1 cup sugar
1/3 cup walnuts
1/4 cup cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 tsp. instant coffee powder
2 tsp. hot water
1 tsp. vanilla extract
2 eggs
1 egg white

Combine first 8 ingredients in a large bowl. Combine coffee powder and hot water in a small bowl. Stir in vanilla and next 2 ingredients. Add to flour mixture, stirring till well-blended.

Turn dough onto a lightly floured surface and knead lightly 7-8 times. Shape into a 16" long roll. Place roll on a baking sheet coated with Pam & flatten roll to 1" thickness. Bake at 325 degrees for 30 min.

Remove from sheet to a wire rack & let cool for 10 min. Cut the roll diagonally into 30 (1/2") slices & place, cut side down, on baking sheet. Bake for 10 min.

Turn cookies over and bake another 10 min. (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet & let cool completely.

Source of recipe: Cooking Light, March 1995