Chocolate Hazelnut Biscotti
|Author:||Inspired by Moosewood Low-Fat, pg. 392|
|2 cups||unbleached white flour|
|1/4 cups||unsweetened cocoa powder (I may have used a bit more)|
|1 cups||sugar (I may have used a bit less)|
|1 tsp.||baking powder|
|2 medium||egg whites|
|1 tbsp.||hot water|
|2 tsp.||instant coffee granules|
|1/2 cups||chopped, toasted hazelnuts (toast on a rimmed baking sheet in 400°F oven for 10 minutes; remove mos|
- Preheat oven to 350°F. Prepare a baking sheet with cooking spray or a little oil.
- In a large mixing bowl, sift flour, cocoa, sugar, baking powder, salt and cinnamon. (I don't think I usually bother to sift - just combine).
- Lightly beat the eggs and egg whites and add them to the flour mixture. (You will need a good mixer to do this). Add in the hot water, coffee granules and hazelnuts, mixing until the wet dough is smooth.
- Using a rubber spatula and wet hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape it into a approx. 15" log. Space the two logs 6" apart.
- Bake for 25 minutes, until the top of each log is firm. Remove from the oven and with a long spatula, transfer logs to wire rack to cool for 10 minutes. Cut each log on a severe diagonal into about 20 1/2" thick slices and place them, cut side down, on the baking sheet. Bake for 10 minutes at 325°F, then turn each biscotti on the opposite side and bake again for another 10 minutes. Remove the biscotti and allow them to cool. (They may be soft when taken out of the oven but will become crisp as they cool.) Store in a tight tin and they will keep for a few weeks.
|Amount per serving
|% Daily Value*|
|Total Fat 1g||2%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.