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Chocolate Espresso Biscotti

Prep Time :
45 min
Bake Time :
55 min
Makes :
30 cookies
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This recipe is:

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


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.

Nutrition Information

Amount per Serving

Serving Size: 1 cookie

Total Calories: 80

Calories from Fat: 36

Total Fat: 4 g

Saturated Fat: 2 g

Cholesterol: 18 mg

Sodium: 78 mg

Total Carbohydrates: 10 g

Fibre: 1 g

Sugars: 3 g

Protein: 2 g

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