Ingredientes para Low Fat Hazelnut Cappuccino Biscotti
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- Baking Soda
- 1 teaspoon baking powder
- Cinnamon
- Ground Nutmeg
- 1/2 teaspoon salt
- Coffee
- Skim Milk
- Egg
- Egg White
- Real Vanilla
- 1 cup hazelnuts, toasted and roughly chopped
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Cómo preparar Low Fat Hazelnut Cappuccino Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg whites, oil, vanilla extract, and espresso powder (or coffee granules).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the hazelnuts.
- Turn the dough out onto a lightly floured surface and shape it into a log approximately 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 30 minutes.
- Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut-side down, back onto the baking sheet.
- Bake for another 25 minutes, or until golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
34g
Fat
1g
Carbs
6g
