Weight Watchers - Chocolate Espresso Biscotti

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2 c flour
1/2 c slivered almonds
1/3 c unsweetened cocoa powder
2.5 Tbs ground coffee
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
1 c sugar
2 lg eggs
3 Tbs strong brewed coffee
1.5 tsp vanilla extract
1. Preheat the oven to 350. Spray a baking sheet with nonstick spray. Set aside.
2. In a large bowl, mix 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 log about 15 inches long and 1.73 inches wide and 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 in 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 the logs crosswise into 1/2 inch slice, 42 total biscotti. Arrange the cookies in a single layer on a baking sheet. Lower the oven temperature to 300. Bake the biscotti 12 minutes per side, turning once. Transfer to a wire rack. The biscotti will crisp as they cool.
42 servings

54 calories
1g fat
1g protein
1 Point

Janice Cook

Member since Jan 2010

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