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Chocolate-Cinnamon Biscotti

Prep time 20 mins
Bake time 43 mins
Yield Makes about 2 1/2 dozen

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)

Nutrition 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

How to Make It

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

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

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

  4. 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.

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

  6. 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.

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

  8. Per cookie (without nuts): Calories 94 (35% from fat); Fat 7g (sat 1g, mono 6g, poly 2g); Protein 6g; Carb 14g; Fiber 5g; Chol 6mg; Iron 8mg; Sodium 57mg; Calc 21mg.