teco #230) with the cooled Recipe #479020.
Fill the donuts
nch slices.
Arrange the biscotti, cut side down, on the
bread knife, cut into biscotti about 1/2 inch thick
Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
uring baking, giving the characteristic biscotti shape).
Remove from oven
nd one end of each biscotti in the chocolate. Let cool
ire rack.
Frost with Cappuccino
Fudge
Icing
poon, drizzle over the cooled biscotti.
*We fresh mill our
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
n a wire rack.
Cappuccino Buttercream Frosting:
Dissolve instant
ody temperature or lower.
Cappuccino Frosting.
Combine dry ingredients
Place ice cream in a large cup or mug.
Prepare Cappuccino as directed on package, substituting hotmilk for the water.
Pour over ice cream.
Serve immediately.
overed container.
Pumpkin Pie Cappuccino (1): Combine about 4 ounces
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier
cutting board. Slice the biscotti diagonally very thinly (about 1
For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired.
For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.
For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.