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Peanut-butter cappuccino-chip biscotti |
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Biscotti are a great light dessert or snack. They are lighter than most desserts yet seem to satisfy your sweet tooth. Be sure to use natural peanut butter without added sugar.
1 Tbsp instant espresso powder or instant coffee granules
2 tsp hot water
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 Tbsp vegetable oil
3 Tbsp natural peanut butter
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1 egg
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 cup semisweet chocolate chips
1/4 cup raisins |
- Preheat the oven to 350°F. Line a large baking sheet with foil and lightly coat with cooking spray
- Dissolve the instant espresso granules in the hot water. Combine the dissolved espresso, granulated and brown sugars, oil, peanut butter, egg and vanilla in a medium bowl, stirring until smooth. Add the flour, baking powder, chocolate chips and raisins. Mix only until the flour is combined. Form the batter into a 12- x 3-inch log.
- Place on the baking sheet and bake for 20 minutes. Remove from the oven, let cool for 5 min¬utes, then slice into 1/4-inch pieces. Place the pieces flat on the baking sheet. Return to the oven and bake for another 15 minutes or until crisp. Cool on a rack.
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Nutritional Analysis per Serving
| Calories |
82 |
| Protein |
1.6 g |
| Fat |
2 g |
| Saturated Fat |
0.7 g |
| Carbohydrates |
14 g |
| Cholesterol |
10 mg |
| Sodium |
39 mg |
| Fiber |
0.5 g |
Prep Time: 10 minutes
Bake Time: 35 minutes
Make Ahead:
Makes 22 cookies
Nutrition Watch: Raisins are a source of iron, for energy.
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