Cappuccino Walnut Biscotti

Name: Cappuccino Walnut Biscotti
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 200 g Walnut kernel halves; 2 Eggs (size M); 1 package Vanillin sugar; 150 g Sugar; 200 g Flour; 1 TABLESPOON instant cappuccino powder; 1 TEASPOON Baking Powder; 150–200 g Dark chocolate; 10 g Coconut oil; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

200 g Walnut kernel halves
2 Eggs (size M)
1 package Vanillin sugar
150 g Sugar
200 g Flour
1 TABLESPOON instant cappuccino powder
1 TEASPOON Baking Powder
150–200 g Dark chocolate
10 g Coconut oil
baking paper

Directions

1
Roast the walnuts in a pan without fat. Beat the eggs, vanillin sugar and sugar with the whisk of the hand mixer until creamy. Mix flour, cappuccino powder and baking powder and stir in briefly. Coarsely chop the walnuts and fold in. Pour the mixture in 3 long thin (4-5 cm wide) strips onto a baking tray lined with baking paper (do not have to be even as they still run). Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-25 minutes.
2
Remove biscotti from the oven and let them cool down. Roughly chop the chocolate. Melt coconut oil and chocolate coating in a bowl over a warm water bath. Cut biscotti into slices and dip them with the underside into the chocolate. Remove the chocolate and place the biscotti on a cake rack. Refrigerate for about 1 hour until the chocolate is firm
3
waiting time 2 hours