Coffee Chocolate Chip Biscotti Diabetic Adaptations Given

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A treat with afternoon coffee, these double-baked cookies are crunchy and just right for dipping in a creamy latte!!

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Steps

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Preheat oven to 350f grease baking sheet.

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Cover with parchment paper.

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Combine water and coffee granules in small bowl.

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Stir until coffee is dissolved.

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Combine flour , baking powder and baking soda in small bowl.

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Whisk together eggs , sugar , vanilla extract and salt in large bowl.

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Whisk in oil and coffee mixture.

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Stir in morsels.

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Stir in flour mixture just until combined.

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Cut dough in half.

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Place each portion onto prepared baking sheet.

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Using floured hands , quickly stretch dough to form two flattened logs.

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Bake for 15 to 20 minutes or until set and almost firm.

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Let cool to room temperature.

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Cut logs into 1-inch-thick slices using serrated knife.

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Lay slices on prepared baking sheet , cut-side-down and about 1 inch apart.

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Bake , turning each slice over halfway through , for 15 minutes or until biscotti are slightly toasted and crisp.

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Let cool slightly on baking sheet.

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Remove to wire rack to cool completely.

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Ingredients

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warm water, instant coffee granules, all-purpose flour, baking powder, baking soda, eggs, granulated sugar, vanilla extract, salt, vegetable oil, semi-sweet chocolate chips