Espresso Biscotti

by Petra Schlosser
(Bloomington, IL)

These low-fat biscotti have a strong coffee flavour and are a great choice for when you want a guilt-free snack. (Very low fat.)

2 cups flour 5 tbl. of fresh espresso (cooled)

1 cup sugar

4 tsp milk

1/2 tsp. baking soda

1 large egg yolk

1/2 tsp baking powder

1 tsp. vanilla

1/2 tsp. salt

3/4 cup pecans chopped coarse

1/2 tsp. cinnamon

1/2 cup semisweet chocolate chips

Stir the flour, sugar, baking soda, baking powder, salt and cinnamon in a bowl together until they are mixed well.

In a small bowl, whisk together the espresso, milk, egg yolk and vanilla.

Add the liquid mixture to the flour mixture and beat till dough forms. Then stir in the nuts and chips. Knead the dough on a floured surface till no longer sticky.

With lightly floured hands, shape dough into two 10-inch long by 3-inch wide loaves. Then place loaves on prepared cookie sheet and flatten slightly. (That's how you get the characteristic biscotti shape.)

Bake at 350° for 35 minutes. Cool loaves for 10 minutes and then, with a very sharp serrated knife, cut diagonally into 1/2-inch slices.

Place slices cut side down on cookie sheet and return to even for 10 minutes. Turn slices over and bake an additional 5 minutes until golden brown.

Makes about 40 biscotti