Chocolate-Cinnamon Biscotti

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 cup firmly brown sugar packed
• 0.3 cup butter softened
• 4.5 ounces premium chocolate dark finely chopped
• 0.5 cup egg substitute 
• 2 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon espresso granules instant
• 0.1 teaspoon salt 
• 0.5 cup sweetener reduced-calorie

Equipment

• baking sheet
• oven
• hand mixer
• serrated knife

Directions

1. Beat first 4 ingredients at medium speed with an electric mixer 2 minutes or until well blended.
2. Add egg substitute, beating until well blended.
3. Combine flour and next 3 ingredients; add to butter mixture, beating at low speed just until blended. Stir in chocolate and, if desired, nuts.
4. Divide dough in half; shape each portion into a 10- x 2-inch log on a lightly greased baking sheet.
5. Bake at 350 for 23 to 25 minutes or until firm and lightly browned. Cool on baking sheet 5 minutes.
6. Remove to wire racks to cool completely.
7. Cut each log diagonally into 1/2-inch slices with a serrated knife, using a gentle sawing motion.
8. Place slices on ungreased baking sheets.
9. Bake at 350 for 7 to 9 minutes; turn cookies over, and bake 7 to 9 more minutes or until cookies are browned.
10. Remove cookies to wire racks to cool completely.
11. Note: For testing purposes only, we used Equal Sugar Lite, Caf Bustelo Instant Coffee (Espresso), and Ghirardelli Dark Chocolate.
12. Per cookie (without nuts): Calories 94 (35% from fat); Fat 7g (sat 1g, mono 6g, poly 2g); Protein 6g; Carb 14g; Fiber 5g; Chol 6mg; Iron 8mg; Sodium 57mg; Calc 21mg.