Who doesn't love cookies? This is a great cookie for grown-ups that you should feel proud to serve all your coffee-loving friends. Biscotti is deliciously crispy and made for dunking into a good cup of your favorite coffee or tea. Don't let the fancy name foul you - these treats are simple to make with ingredients you'll likely already have in your pantry.
Today is a rainy day, so it's the perfect day to warm up the house by baking something, then curl up under an afghan with a cup of joe, a good book, and some cookies. My husband was so excited that I made cookies, I've made a mental note that they need to grace our kitchen counter more often! I usually only make cookies for Christmas, but that will change now.
Rainy Day Espresso Biscotti
1 1/8 c all-purpose flour
1 Tbsp ground coffee
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/2 c Splenda
1/4 c egg substitute
1 1/2 Tbsp brewed coffee
1/2 tsp vanilla
Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
Combine flour, ground coffee, baking powder, cinnamon, and salt in a large bowl. Whisk the egg substitute, Splenda, brewed coffee, and vanilla in a separate bowl until frothy, then add to the flour mixture. Stir until blended.
Gather the dough with lightly floured hands and transfer to a lightly floured surface. Work the dough into a 1 3/4 x 15-inch log with a height of about 1 inch. Transfer the log onto the baking sheet and pat down until it is 3/4 inch tall and 2 inches wide.
Bake the log until firm to the touch, which will occur in 20-25 minutes. Transfer the log o a cutting board and allow it to cool for 5 minutes before cutting it with a serrated knife into 36 3/4-inch slices. Arrange the slices in a single layer on the baking sheet.
Bake the biscotti for 10 minutes at 300 degrees, then flip them over and bake for 10 minutes more. Cool the biscotti on a rack. Serves 18 (one point for two biscotti).
Today is a rainy day, so it's the perfect day to warm up the house by baking something, then curl up under an afghan with a cup of joe, a good book, and some cookies. My husband was so excited that I made cookies, I've made a mental note that they need to grace our kitchen counter more often! I usually only make cookies for Christmas, but that will change now.
Rainy Day Espresso Biscotti
1 1/8 c all-purpose flour
1 Tbsp ground coffee
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/2 c Splenda
1/4 c egg substitute
1 1/2 Tbsp brewed coffee
1/2 tsp vanilla
Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
Combine flour, ground coffee, baking powder, cinnamon, and salt in a large bowl. Whisk the egg substitute, Splenda, brewed coffee, and vanilla in a separate bowl until frothy, then add to the flour mixture. Stir until blended.
Gather the dough with lightly floured hands and transfer to a lightly floured surface. Work the dough into a 1 3/4 x 15-inch log with a height of about 1 inch. Transfer the log onto the baking sheet and pat down until it is 3/4 inch tall and 2 inches wide.
Bake the log until firm to the touch, which will occur in 20-25 minutes. Transfer the log o a cutting board and allow it to cool for 5 minutes before cutting it with a serrated knife into 36 3/4-inch slices. Arrange the slices in a single layer on the baking sheet.
Bake the biscotti for 10 minutes at 300 degrees, then flip them over and bake for 10 minutes more. Cool the biscotti on a rack. Serves 18 (one point for two biscotti).
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