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Coffee-Hazelnut Biscotti

Source of Recipe


From "The Best of Cooking Light"



List of Ingredients



• 2 Tbsp Frangelico (hazelnut-flavored liqueur)
  
• 2 Tbsp unsweetened cocoa
  
• 1 tsp instant espresso
  
• 1 tsp vegetable oil
  
• 2 large egg whites
  
• 1 large egg
  
• 1-1/3 cups all-purpose flour
  
• ½ cup whole wheat flour
  
• ½ cup granulated sugar
  
• ½ cup packed brown sugar
  
• ½ cup coarsely chopped toasted hazelnuts, divided
  
• 1 tsp baking soda
  
• 1/8 tsp salt
  
• 2 tsp ground coffee beans
  
• Cooking spray
  






Instructions



1. Preheat oven to 300° F.
   Place the liqueur in a small bowl. Microwave on High 10 seconds. Stir in cocoa and espresso until smooth. Add oil, egg whites and egg, stirring with a whisk until blended.
   
   
2. Lightly spoon flours into dry measuring cups, and level with a knife. Place flours, sugars, 2 tablespoons hazelnuts, baking soda and salt in a food processor, and process until hazelnuts are ground. Add ground coffee; pulse 2 times, or until blended. With processor on, slowly add liqueur mixture through food chute; process until dough forms a ball. Add 6 tablespoons hazelnuts, and pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface, kneading lightly 4 or 5 times. Divide the dough into 3 equal portions, shaping each portion into a 10-inch-long roll. Place rolls 3 inches apart on a large baking sheet coated with cooking spray. Bake at 300° F for 28 minutes. Remove rolls from baking sheet, and cool 10 minutes on a wire rack.
   
   
3. Cut each roll diagonally into 20 (½-inch) slices. Place the slices, cut side down, on baking sheets. Bake at 300° for 20 minutes. Turn the cookies over, and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove cookies from baking sheets, and cool completely on wire racks.
   
   Makes 5 dozen biscotti.
   
   
   Calories: 38 (24% from fat); Fat:1g (sat 0.1g,mono 0.6g,poly 0.1g); Protein:0.8g; Carbohydrate: 6.9g; Fiber: 0.2g; Cholesterol: 4mg; Iron: 0.3mg; Sodium: 30mg; Calcium: 5mg
   
   






Final Comments


To toast the hazelnuts:
Place on a baking sheet and bake at 350° F for 15 minutes, stirring once. Turn the nuts out onto a towel; roll up the towel, and rub off the skins (some skin will remain on the nuts). Chop nuts.