Espresso Biscotti with Toasted Pecans

When I want something sweet but not too rich tasting, biscotti hits the spot. The espresso and pecans are a perfect flavor match. Instant espresso can often be found in the coffee section, or you can use regular instant coffee granules.

1. Preheat the oven to 350ºF. Line a large cookie sheet with foil and spray with cooking oil.

2. Combine the dissolved espresso, granulated and brown sugars, oil, eggs and vanilla in a medium bowl, stirring until smooth. Add the flour, baking powder and pecans. Mix only until the flour is combined. Divide the batter in half and form into two 12-by 3-inch logs.

3. Place on the prepared baking sheet, spacing them well apart.

4. Bake in the center of the oven for 20 minutes. Remove and cool for 5 minutes. Using a serrated knife, cut the logs into 1/2-inch slices and place them flat on the baking sheet. Return to the oven and bake for another 15 to 20 minutes or until crisp. Cool on a rack.

2 Tbsp instant espresso granules dissolved in 1 Tbsp hot water
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1 tsp pure vanilla extract
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 cup toasted chopped pecans

Nutritional Analysis

Calories 84
Protein 1.2 g
Fat 2.8 g
Saturated Fat 0.3 g
Carbohydrates 11 g
Cholesterol 11 mg
Fiber 0.3 g

Prep Time: 10 minutes
Cook Time: 40 minutes

Make Ahead: Store for 2 days in an air-tight container or freeze for up to 3 weeks.

Makes 30 cookies