coffee chocolate chip biscotti (diabetic adaptati

Name: Coffee Chocolate Chip Biscotti (Diabetic Adaptati
Prep time: 20 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoon(s) warm water; 2 tablespoon(s) instant coffee granules, good quality; 2 3/4 cup(s) all-purpose flour ( or replace half of white flour with whole wheat); 1 tablespoon(s) baking powder; 1 teaspoon(s) baking soda; 3 large eggs (or 3/4 cup eggbeaters); 1 cup(s) granulated sugar ( or use 1 cup splenda -i use 1/2 cup splenda granulated and 1/4 cup splenda brown sugar blend); 1 teaspoon(s) vanilla extract; 1/8 teaspoon(s) salt; 1/3 cup(s) vegetable oil; 1/2 cup(s) semi-sweet chocolate chips ( 1/3 cup mini sized chips)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Coffee Chocolate Chip Biscotti (Diabetic Adaptations Given). A treat with afternoon coffee, these double-baked cookies are crunchy and just right for dipping.

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yield serving(s)

prep time 20 Min

cook time 30 Min

method Bake

Ingredients For coffee chocolate chip biscotti (diabetic adaptati

2 Tbsp

warm water
2 Tbsp

instant coffee granules, good quality
2 3/4 c

all-purpose flour ( or replace half of white flour with whole wheat)
1 Tbsp

baking powder
1 tsp

baking soda
3 lg

eggs (or 3/4 cup eggbeaters)
1 c

granulated sugar ( or use 1 cup splenda -i use 1/2 cup splenda granulated and 1/4 cup splenda brown sugar blend)
1 tsp

vanilla extract
1/8 tsp

salt
1/3 c

vegetable oil
1/2 c

semi-sweet chocolate chips ( 1/3 cup mini sized chips)

How To Make coffee chocolate chip biscotti (diabetic adaptati

1
Preheat oven to 350°F Cover baking sheet with parchment paper.

2
Combine water and coffee granules in small bowl; stir until coffee is dissolved. Combine flour, baking powder and baking soda in small bowl.
3
Wisk together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels.
4
Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet.
5
Using floured hands, quickly stretch dough to form two flattened logs. Bake for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
6
Cut logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
7
Bake turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.
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