Cappuccino Biscotti Mix

2 cups all-purpose flour [260 g]
1 cup sugar [200 g]
¼ cup unsweetened cocoa [28 g]
½ tsp baking powder 　
½ tsp baking soda 　
½ tsp salt 　
½ tsp ground cinnamon
2 tsp instant coffee
1/3 cup chopped walnuts [33 g]

Place the instant coffee granules (or see Option below) in clear small plastic bag and set aside. Sift together flour, baking powder, baking soda and salt. Funnel mixture into quart jar to create the first layer. Next layer in unsweetened cocoa and cinnamon. Next layer in sugar, and finally add the walnuts. Place bag of instant coffee on top and seal jar. Decorate as desired. Option: Make it a coffee lover's gift basket and include jar of instant coffee along with gourmet coffee and Fancy Chocolate Spoons.

Attach to Jar:
Cappuccino Biscotti
1 Jar Cappuccino Biscotti Mix
3 eggs
2 tsp hot water
1 tsp vanilla extract

Dissolve packet (2 tsp) of instant coffee in 2 tsp hot water. Empty jar of mix into large bowl and mix well with wooden spoon. Add 3 eggs, vanilla and dissolved coffee. Stir well.

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape the dough into a 16 inch long roll. Place roll on a nonstick baking sheet, and flatten to about 1 inch thickness. Bake in a preheated 325°F oven for 30 minutes.

Remove the roll from the baking sheet and let cool for 10 minutes. Cut the roll diagonally into 30 slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove cookies from the baking sheet, and let cool completely on wire rack. Makes 30 cookies.