Although, when I went to make a cappuccino, my brewer got clogged and after two attempts, I realized my espresso was not ground fine enough. So I didn't have a cappuccino with my fresh biscotti, but fear not! Coffee was consumed alongside this wonderful treat!
Preheat oven to 350 degrees.
Mix dry ingredients: 5c. white flour, 3c. granulated sugar, 3/4 teaspoon baking soda, and 1/2 teaspoon salt.
Add 6 eggs,
then add 1 Tablespoon each of the secret ingredients: Amaretto and almond extract.
Roll dough into 6 separate balls.
Then roll each ball out into long logs and place three a piece on a greased cookie sheet.
Bake 20-30 minutes. Remove each log and slice on a diagonal. Replace each sliced piece onto the cookie sheet on its side. Return to the oven and bake about 10 more minutes.
Remove from oven. Flip each piece. Biscotti is a cookie that is "twice baked." This is your double baking. Return to oven and bake at least 5 minutes more.
Voila! Enjoy with your favorite coffee beverage. Warning: this biscotti recipe yields super hard cookies; it is meant specifically to be dipped into a beverage.