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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 59.8
  • Total Fat: 1.2 g
  • Cholesterol: 11.8 mg
  • Sodium: 52.2 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.6 g

View full nutritional breakdown of WW Chocolate Espresso Biscotti calories by ingredient
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WW Chocolate Espresso Biscotti

Submitted by: BROWREN

Introduction

Taken from Weight Watchers New Complete Cookbook. Try dipping them in espresso, cafe latte, or hot chocolate. Or just eat them plain for a sweet, crunchy treat. Taken from Weight Watchers New Complete Cookbook. Try dipping them in espresso, cafe latte, or hot chocolate. Or just eat them plain for a sweet, crunchy treat.
Number of Servings: 36

Ingredients

    1 cup All-purpose Flour
    1 Cup Whole Wheat Flour
    0.33 cup Unsweetened Cocoa Powder
    0.5 cup Sliced or Slivered Almonds
    2.5 tbsp Instant Coffee Crystals
    3 tsp Baking Powder
    0.75 tsp Cinnamon
    Pinch of Salt,
    1 cup Sugar
    2 Large Eggs
    3 tbsp Strongly Brewed Coffee
    1.5 tsp Vanilla Extract

Directions

Preheat the oven to 350 F. Spray a baking sheet with nonstick spray and set aside.

In the bowl of an electric mixer combine the flour, almonds, cocoa, instant coffee, baking powder, cinnamon, and salt.

In a separate bowl combine the sugar, eggs, brewed coffee, and vanilla. Add the sugar mixture to the flour mixture and beat on low speed until well combined and a fairly dry dough forms.

Divide the dough in two. On a lightly floured surface, using the palms of your hands to shape each half of the dough into a log about 15 inches long, 1.75 inches wide, and 1 inch high. Transfer the logs to the prpared baking sheet and pat down the tops until each log is about0.75 inches high and 2 inches wide.

Bake until the logs are firm to the tough and a toothpick inserted into the centre comes out clean. Approximately 20 to 25 minutes.

Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife, cut the logs crosswise into 0.5 inch slices.

Arrange the cookies in a single layer on a baking sheet. Lower the oven temperature to 300 F. Bake the biscotti 10 minutes per side, turning once.

Transfer to a wire rack. The biscotti will crisp as they cool. Store in an air tight container.

Should make between 36 and 42 biscotti. Each biscotti has a Weight Watchers Points Value of 1.

Number of Servings: 36

Recipe submitted by SparkPeople user BROWREN.





TAGS:  Desserts |

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