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Cappuccino Biscotti
These low-fat cookies are enhanced by the strong coffee that gives them great flavor. Enjoy one of these crispy confections with a cup ‘o joe or a low-fat latte for a guilt-free afternoon treat. - 2 cups flour 5 tbl. brewed espresso, cooled
- 1 cup sugar 4 tsp milk
- 1/2 tsp. baking soda 1 large egg yolk
- 1/2 tsp baking powder 1 tsp. vanilla
- 1/2 tsp. salt 3/4 cup pecans chopped coarse
- 1/2 tsp. cinnamon 1/2 cup semisweet chocolate chips
Stir together in a large bowl: the flour, sugar, baking soda, baking powder, salt and cinnamon till mixed well. In a small bowl, whisk together the espresso, milk, egg yolk and vanilla. Add liquid mixture to flour mixture and beat till dough forms. Stir in nuts and chips.
Knead the dough on a floured surface till no longer sticky, then halve the dough. 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° for 35 minutes. Let cool 10 minutes, then cut biscotti on the diagonal into 3/4" slices. Arrange biscotti cut side down on the sheets and bake 5-6 minutes on each side till they are pale golden.
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