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In Italy, biscotti are traditionally served along with a glass of sweet Vin Santo wine for dunking and sipping. As for these chocolate treats, try dipping them in espresso, cafe' latte, or hot chocolate. These do really make great holiday gifts-but save some for yourself!
Makes 42 servings
2 cups all-purpose flour
1/2 cups slivered almonds
1/3 cup unsweetened cocoa powder
2 1/2 tablespoons ground coffee
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 large eggs
3 tablespoons strong brewed coffee/espresso
1 1/2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray; set aside.
2. In the bowl of an electric mixer, combine the flour, almonds, cocoa, ground coffee, baking powder, cinnamon, and salt.
3. In a separate bowl, combine the sugar, eggs, brewed coffee, and vanilla. Add the sugar mixture to flour mixture and beat on low speed until well combined and a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use the palms of your hands to shape each half of the dough into a long about 15 inches long x 1 3/4 inches wide x 1 inch high. Transfer the logs to the prepared baking sheet and pat down the tops until each piece is about 3/4 inch high and 2 inches wide.
4. Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife, cut teh logs crosswise into 1/2 inch slices, 42 total biscotti. Arrange the cookies in a single layer on a baking sheet. Lower the oven temperature to 300F. Bake the biscotti 12 minutes per side, turning once. Transfer to a wire rack. The biscotti will crisp at they cool.
PER SERVING: (1 biscotti): 54 Cal, 1g Fat, Og Sat Fat, 0g Trans Fat, 10mg Chol, 35mg Sod, 10G Carb, 1g Fib, 1g Prot, 11mg Calc.
POINTS value: 1
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