SparkPeople Advertisers Keep the Site Free

5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 37.2
  • Total Fat: 1.7 g
  • Cholesterol: 10.2 mg
  • Sodium: 11.3 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.0 g

View full nutritional breakdown of (Desserts) Coffee Biscotti calories by ingredient
Report Inappropriate Recipe

(Desserts) Coffee Biscotti

Submitted by: RYEAXL1
(Desserts) Coffee Biscotti

Number of Servings: 24

Ingredients


    My Recipe Calculator
    Ingredients:

    * Buckwheat flour (120gr), 0.4 cup (remove)
    * Organic All-Purpose White Flour, 0.4 cup (remove)
    * Cornstarch, 0 grams (remove)
    * Brown Sugar, 35 grams (remove)
    * *Sucralose (like Splenda), 7 tsp (remove)
    * Espresso (expresso), 10 grams (remove)
    * Cocoa, dry powder, unsweetened, 10 grams (remove)
    * Low Fat Butter (Harduf), 30 gram(s) (remove)
    * Almond Butter (5gr), 6 tsp (remove)
    * Vanilla Extract, 1 tsp (almond extract, cinnamom)
    * Almonds, 0 grams (remove)
    * Chocolate Dark, 30 gram (remove)
    * Salt, 1 dash (remove)

Directions

1. Preheat the oven to 150°. Spread the almonds in a pie plate and toast them in the oven until golden brown, about 12 minutes. Transfer the nuts to a plate and let them cool completely. Raise the oven temperature to 170°.
2. Blend flours, brown sugar, 1/2 espresso powder, 1/2 cocoa and salt in processor. Add butters and vanilla. Using on/off turns, process until mixture resembles coarse meal.
Add almonds; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
Press dough into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 30 minutes + 5*2. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
Cut each shortbread round into 24 wedges. Cool completely.

Mix 2 tablespoons hot water and remaining espresso powder and cocoa in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

Number of Servings: 24

Recipe submitted by SparkPeople user RYEAXL1.





TAGS:  Snacks |

Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Would love to try but confused at 0gm of cornstarch and almonds? Oven temp, what would temp be in farenheit? Is there a nutritional benefit to buckwheat flour? Just wondering? - 6/19/10

    Was this review helpful?   yes  No
  • I am also confused with oven temp and other comment by KBJUSTDOIT - 6/13/11

    Was this review helpful?   yes  No

  • Incredible!
    0 of 2 people found this review helpful
    this was such a delicous dish. i have never felt as if i was eating at a fivfe star restraunt in my own home. this dish made my taste buds so graceful if made just ride it is so fluffy. you will fall in love with in the first bite. - 9/30/10

    Was this review helpful?   yes  No