Coffee-Hazelnut Biscotti

This recipe goes with Coffee-Hazelnut Parfaits

Yield: 5 dozen (serving size: 1 biscotto)

Ingredients

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

Preparation

Preheat oven to 300°.

Place liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso until smooth. Add oil, egg whites, and egg, stirring with a whisk until blended.

Lightly spoon flours into dry measuring cups; level with a knife. Place flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food processor; 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; pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface; knead lightly 4 to 5 times. Divide 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° for 28 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheets. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; cool completely on wire racks.

Note: To toast hazelnuts, place on a baking sheet and bake at 350º for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel and rub off skins. Chop nuts.

Nutritional Information

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