Chocolate-Cinnamon Biscotti

Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 42%
  • Fat: 5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 1.9g
  • Carbohydrate: 15g
  • Fiber: 0.6g
  • Cholesterol: 6mg
  • Iron: 0.8mg
  • Sodium: 57mg
  • Calcium: 23mg

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

  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 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.
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