Cappuccino Biscotti

December 03, 2012

Low-fat cookies enhanced by coffee that gives them a great flavor

These low-fat cookies are enhanced by the strong coffee that gives them a great flavor. Enjoy one of these crispy confections with a cup ‘o joe or a low-fat latte for a guilt-free afternoon treat.

This recipe makes about 40 biscotti. 

Cappuccino Biscotti Ingredients: 
1 cup flour 
1 cup sugar 
½ teaspoon baking soda 
½ teaspoon baking powder 
½ teaspoon salt 
½ teaspoon cinnamon 
5 tablespoons brewed espresso, cooled 
4 teaspoons milk 
1 large egg yolk 
1 teaspoon vanilla 
¾ cup pecans chopped coarse 
½ cup semisweet chocolate chips

Preheat the oven to 350 degrees.
Stir together in a large bowl: the flour, sugar, baking soda, baking powder, salt and cinnamon until they are mixed well. 
In a small bowl, whisk together the espresso, milk, egg yolk and vanilla. 
Add the liquid mixture to flour mixture and beat until dough forms. 
Stir in the nuts and chips.
Knead the dough on a floured surface until it's no longer sticky, then halve it. 
Flour your hands and shape each piece into a flattened log 12 inches x 2 inches and arrange the logs at least 3 inches apart on a greased cookie sheet. 
Bake 350 degrees for 35 minutes. Let cool 10 minutes, then cut biscotti on the diagonal into ¾ inch slices. 
Arrange biscotti cut side down on the sheets and bake 5-6 minutes on each side till they are pale golden.

This recipe comes from the National Coffee Association.