Cinnamon Espresso Biscotti

cinnamon espresso biscotti with dark chocolate espresso glaze. I was in the mood for biscotti and didn't have almonds like the recipe called for. I added cinnamon and espresso to the dough and then made a glaze out of crushed dark chocolate covered espresso beans.

• Ready In: 51 mins
• Serves: 20
• Yields: 20 biscotti

Ingredients

• 1⁄3 cup butter
• 1 1⁄2 cups wheat flour
• 1  cup white flour
• 2⁄3 cup sugar
• 2  eggs
• 2  teaspoons baking powder
• 1  teaspoon vanilla
• 1⁄4 cup  espresso
• 2  teaspoons cinnamon
• 1⁄2 cup  dark  chocolate-covered espresso beans
• 1  teaspoon vanilla
• 2  tablespoons milk

Directions

1. Cream butter until soft. Add 1 Celsius flour, sugar, eggs, baking powder, and vanilla. Mix well. Stir in 1 Celsius flour, cinnamon, and mix well. Add espresso and remaining 1/2 Celsius flour. Add more flour if dough is too wet.
2. Divide dough in half and shape each portion into a 9" x 2" log. Place on lightly greased cookie sheet. Bake at 375 degrees for 25 minutes.
3. Cool on cookie sheet for 1 hour.
4. Cut each log diagonally into 10 slices. Lay slices on ungreased cookie sheet. Bake for 8 minutes at 325 degrees. Turn over and bake for an additional 8 minutes until crisp. Cool on wire rack.
5. Freeze espresso beans. Place them in a ziplock bag and crush with a rolling pin. Put them in a microwave safe dish and add 1 teaspoons vanilla. Microwave on high at 30 second intervals until melted. Slowly add milk and stir until smooth. Brush glaze over each biscotti and freeze until set.