Cappuccino Biscotti

Cappuccino Biscotti

Gift-giving is a huge part of Christmas. Why not share some coffee and homemade biscotti with your friends this Christmas. I have 2 recipes for Biscotti (Cappuccino Biscotti & Chocolate Pecan Biscotti) that are delicious and are also low-fat.

Cappuccino Biscotti

3/4 cups almonds, toasted
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon instant coffee
1/2 cup semisweet chocolate chips

Preheat oven to 300 degrees and line a baking sheet with parchment paper.
In a bowl, beat eggs and vanilla with a wire whisk.
In another bowl, sift together flour, sugar, baking powder, salt, spices, and coffee granules. Gradually add egg mixture and mix until dough forms, adding almonds and chocolate chips halfway through. With floured hands, divide the dough in half. Roll each half of dough into a log about 10 inches long and 3 inches wide. Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch slices. Arrange slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch Remove from oven and let cool. Store in an airtight container.
Makes about 24 biscotti.

Note: To toast almonds and pecans, bake at 350 degrees for about 12 minutes. Roll almonds in a clean towel and allow to steam for 5 minutes. Let cool.

Recipe adapted from: www.joyofbaking.com

Note: Makes a great presentation when dipped in milk or dark chocolate dipping chocolate. Simply melt dipping chocolate and dip the end of the bar in the chocolate.