Coffee-Hazelnut Biscotti
Coffee-Hazelnut Biscotti might be just the dessert you are searching for. Watching your figure? This dairy free and vegetarian recipe has 36 calories, 1g of protein, and 1g of fat per serving. This recipe serves 60. Head to the store and pick up baking soda, ground coffee beans, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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 350 for 15 minutes, stirring once. Turn nuts out onto a towel.
Roll up towel and rub off skins. Chop nuts.