Serving the Tri-State Area for 15 years
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What goes perfect with Cappuccino? Biscotti of course!

Neapolitan Biscotti
This recipe comes from Trish Gordon, owner of Trish's Cakes & More

2 Cups Flour
3/4 Cup Ground Almonds
1/2 Teaspoon Each: Cinnamon, Baking Powder, Baking Soda, Salt
3/4 Cup Sugar
1/3 Cup Honey
1/3 Cup Olive Oil
Zest & Juice One Whole Orange
1 Egg
3/4 Cup Toasted Almonds, Coarsely Chopped

Preheat oven to 350 degrees and grease cookie sheet or line with parchment paper. Combine dry Ingredients except for toasted almonds and set aside. Mix wet ingredients until well combined and add zest. Fold in dry ingredients and then toasted almonds. Mixture will be sticky. Make two long, thin logs on cookie sheet, using spatula and wet hands to shape logs. Bake for 30 minutes or until lightly browned and firm but springy. Leave oven on - cool logs for 15 minutes and then slice into 1/2 cookies. Toast both sides and then cool completely. Biscotti actually get better as they sit so they're good for about two weeks stored in an air tight container at room temperature.



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