(Desserts) Coffee Biscotti
- Number of Servings: 24
Ingredients
My Recipe CalculatorIngredients: * 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)
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.
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.
Nutritional Info 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
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