Espresso-Chocolate Chip Biscotti
Source of Recipe
Cooking Light-11/00
List of Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup semisweet chocolate chips
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup instant espresso or 1/2 cup instant coffee granules
- 2 teaspoons hot water
- 1 tablespoon vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- Cooking spray
Instructions
- Preheat oven to 350 degrees.
- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso and water; stir well with a whisk. Stir in oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.
- Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on the baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn the cookies over, and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. Yield: 2-1/2 dozen (serving size: 1 biscotto).
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