Chocolate Espresso Biscotti Recipe

In stand mixer or bowl with beaters, beat butter with SPLENDA® Granulated, until fluffy. Beat in eggs and vanilla.

In separate bowl, whisk together flour, cocoa, espresso powder, baking powder and salt; stir into butter mixture in 2 additions to form stiff dough. Stir in half of the chocolate chips.

Turn out onto work surface; divide in half. Using hands, roll each half into 10 x 2 inch (25 x 5 cm) log; flatten slightly.Transfer to greased baking sheet. Bake in 350°F (180°C) oven for 25 minutes; let cool on pan on rack for 5 minutes.

Transfer to cutting board. Using chef’s knife, cut crosswise into 1/2 inch (1 cm) thick slices. Return to baking sheet, standing slices upright and leaving space between each. Bake until firm, about 15 minutes. Transfer to rack; let cool completely.

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt remaining chocolate chips; let cool slightly. Dip half of each biscotti into chocolate; let stand on parchment paper–lined baking sheet until set, about 30 minutes.

Ingredients

  • 1/3 cup (80 mL) butter, softened
  • 2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 2 eggs
  • 2 tsp (10 mL) vanilla
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/3 cup (80 mL) cocoa powder, sifted
  • 1 tbsp (15 mL) instant espresso powder
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) semisweet chocolate chips

Nutrition information

per serving
Total Fat 4.00g
Saturated Fat 2.00g
Sodium 0.78mg
Total Carbohydrates 10.0g
Fibre 1.00g
Sugars 3.00g
Protein 2.00g

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