Cappuccino Biscotti

Preheat oven to 180*C. In a bowl, mix flour, cappuccino, baking powder and salt.

Beat butter and sugar until light and creamy add in eggs one at a time with vanilla.
Continue beating and add in flour mixture. Add in chopped almonds and beat. Form into 4 equal balls. Shape into logs and place onto a greased oven pan, allow room for spreading. Bake for 25 -30 min and cool on a tray. Slice with a butter knife and place on a tray. Place back in the oven at 120* to dry out for 45-60 minutes.