Recipe

Chocolate-cinnamon Biscotti Recipe

Print Recipe

Ingredients

Directions

Step #1 Beat first 4 ingredients at medium speed with an electric mixer 2 mins or until well mixed.
Step #2 Add egg substitute, beating until well mixed.
Step #3 Combine flour & next 3 ingredients; add to butter mixture, beating at lowish speed just until mixed.
Step #4 Stir in chocolate and, if desired, nuts.
Step #5 Divide dough in half; shape each portion into a 10- x 2-inch log on a lightly greased baking sheet.
Step #6 Bake at 350° for 23 to 25 mins or until firm & lightly browned.
Step #7 Cool on baking sheet 5 mins.
Step #8 Remove to wire racks to cool completely.
Step #9 Cut each log diagonally into 1/2-inch slices with a serrated knife, using a gentle sawing motion.
Step #10 Place slices on ungreased baking sheets.
Step #11 Bake at 350° for 7 to 9 mins; turn cookies over, & bake 7 to 9 more mins or until cookies are browned.
Step #12 Remove cookies to wire racks to cool completely.
Step #13 Note: For testing purposes only, we used Equal Sugar Lite, Café Bustelo Instant Coffee (Espresso), & Ghirardelli Dark Chocolate.
Step #14 Per cookie (without nuts): Calories 94 (35% from fat); Fat 7g (sat 1g, mono 0.
Step #15 6g, poly 0.
Step #16 2g); Protein 6g; Carb 14g; Fiber 0.
Step #17 5g; Chol 6mg; Iron 0.
Step #18 8mg; Sodium 57mg; Calc 21mg.
Enjoy the Chocolate-Cinnamon Biscotti recipe

Viewing Chocolate-Cinnamon Biscotti Receipe