Low-Fat Hazelnut Cappuccino Biscotti |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 24 |
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This recipe is inspired by a similar version of a recipe from Julie Van Rosendaal's One Smart Cookie. Perfect with a cup of coffee. Be certain that you like hazelnuts before preparing this recipe; the nutty flavor is distinct!! If you want a stronger coffee flavor, use espresso, otherwise I recommend a strong dark blend Ingredients:
2 1/3 cups flour |
1 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon cinnamon |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 cup coffee |
1 tablespoon skim milk |
1 egg |
1 egg white |
1 teaspoon real vanilla |
1 cup toasted chopped hazelnuts |
Directions:
1. Sift the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix the coffee, milk, egg, egg white, and vanilla; Add to the dry ingredients and stir until doughy.
3. Fold in the hazelnuts.
4. On a floured surface, form TWO logs 8 long and 3 wide.
5. Spray a cookie sheet with cooking spray and place the logs a few inches a part.
6. If desired, prepare an egg wash of 3/4 part egg white and 1/4 part water. Brush the logs gently and cover w/ COARSE sugar.
7. Bake for 20-25 minutes at 350 degrees until golden brown.
8. Cool for 15 minutes.
9. Cut the logs into .5 thick slices and place cut side up on the cookie sheet.
10. Cook for an additional 40 minutes at 275 degrees flipping halfway through.
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