Cappuccino Biscotti

Yield: 2 1/2 dozen (serving size: 1 cookie)

Ingredients

• 2  cups  all-purpose flour
• 1  cup  sugar
• 1/3  cup  chopped walnuts
• 1/4  cup  unsweetened cocoa
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 2  teaspoons  instant coffee granules
• 2  teaspoons  hot water
• 1  teaspoon  vanilla extract
• 2  eggs
• 1  egg white
• Vegetable cooking spray

Preparation

Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next 2 ingredients, and add to flour mixture, stirring until well-blended.

Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.

Nutritional Information

Calories:

75 (16% from fat)

Fat:

1.3g (sat 0.2g,mono 0.4g,poly 0.6g)

Protein:

2g

Carbohydrate:

13.7g

Fiber:

0.3g

Cholesterol:

15mg

Iron:

0.6mg

Sodium:

67mg

Calcium:

10mg