Cinnamon Espresso Biscotti

• 13 cup butter
• 1 12 cups wheat flour
• 1 cup white flour
• 23 cup sugar
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 14 cup espresso
• 2 teaspoons cinnamon
• 12 cup dark chocolate-covered espresso beans
• 1 teaspoon vanilla
• 2 tablespoons milk

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

butter, cups wheat flour, white flour, sugar, eggs, baking powder, vanilla, espresso, cinnamon, espresso beans, vanilla, milk

Taken from www.food.com/recipe/cinnamon-espresso-biscotti-403889 (may not work)