Peanut-Butter Cappuccino-Chip Biscotti

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. Preheat the oven to 350°F. Line a large baking sheet with foil and lightly coat with cooking spray.

2. 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.

3. Place on the baking sheet and bake for 20 minutes. Remove from the oven, let cool for 5 minutes, 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.

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
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

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.