Chocolate-Cinnamon Biscotti

Recipe from

Recipe Time

Prep: 20 Minutes
Bake: 43 Minutes

Nutritional Information

Calories 107
Caloriesfromfat 42 %
Fat 5 g
Satfat 2.3 g
Monofat 0.8 g
Polyfat 1.1 g
Protein 1.9 g
Carbohydrate 15 g
Fiber 0.6 g
Cholesterol 6 mg
Iron 0.8 mg
Sodium 57 mg
Calcium 23 mg

Ingredients

1/3 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup reduced-calorie sweetener
1 tablespoon instant espresso granules
1/2 cup egg substitute
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup (about 4.5 ounces) finely chopped premium dark chocolate
1/2 cup chopped walnuts, toasted (optional)

Preparation

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes or until well blended. Add egg substitute, beating until well blended.

Combine flour and next 3 ingredients; add to butter mixture, beating at low speed just until blended. Stir in chocolate and, if desired, nuts.

Divide dough in half; shape each portion into a 10- x 2-inch log on a lightly greased baking sheet.

Bake at 350° for 23 to 25 minutes or until firm and lightly browned. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.

Cut each log diagonally into 1/2-inch slices with a serrated knife, using a gentle sawing motion. Place slices on ungreased baking sheets.

Bake at 350° for 7 to 9 minutes; turn cookies over, and bake 7 to 9 more minutes or until cookies are browned. Remove cookies to wire racks to cool completely.

Note: For testing purposes only, we used Equal Sugar Lite, Café Bustelo Instant Coffee (Espresso), and Ghirardelli Dark Chocolate.

Per cookie (without nuts): Calories 94 (35% from fat); Fat 3.7g (sat 2.1g, mono 0.6g, poly 0.2g); Protein 1.6g; Carb 14g; Fiber 0.5g; Chol 6mg; Iron 0.8mg; Sodium 57mg; Calc 21mg.

Note:

February 2005