Coffee Chocolate Chip Biscotti Diabetic Adaptations Given Food

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COFFEE CHOCOLATE CHIP BISCOTTI (DIABETIC ADAPTATIONS GIVEN)



Coffee Chocolate Chip Biscotti (Diabetic Adaptations Given) image

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

Provided by Annacia

Categories     Dessert

Time 50m

Yield 26 serving(s)

Number Of Ingredients 11

2 tablespoons warm water
2 tablespoons instant coffee granules, good quality
2 3/4 cups all-purpose flour (replace 3/4 cup of white flour with whole wheat)
1 tablespoon baking powder
1 teaspoon baking soda
3 large eggs (3/4 cup Eggbeaters)
1 cup granulated sugar (I used 1/2 cup Splenda granulated and 1/4 cup Splenda Brown Sugar Blend)
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup semi-sweet chocolate chips

Steps:

  • PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
  • COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
  • COMBINE flour, baking powder and baking soda in small bowl.
  • WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
  • BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
  • CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
  • BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.

COFFEE CHOCOLATE CHIP COOKIES



Coffee Chocolate Chip Cookies image

These cookies are a step above any you have ever tasted.

Provided by Cindy Carnes

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 48

Number Of Ingredients 11

¾ cup blanched slivered almonds
⅓ cup instant coffee granules
2 tablespoons hot water
2 ⅔ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toast almonds in oven for 10 minutes or until brown.
  • Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
  • Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
  • Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
  • Bake for 10 minutes.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 60.9 mg, Sugar 9.4 g

CHOCOLATE CHIP BISCOTTI



Chocolate Chip Biscotti image

With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.-Theresa Smith, Lee, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1-1/2 cups plus 1-1/2 teaspoons sugar, divided
4 eggs
3 teaspoons vanilla extract
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup finely chopped dried apricots
1 cup swirled semisweet and white chocolate chips

Steps:

  • In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

ESPRESSO & DARK CHOCOLATE BISCOTTI



Espresso & dark chocolate biscotti image

Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate

Provided by Liberty Mendez

Time 1h10m

Number Of Ingredients 9

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
250g dark chocolate chips

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
  • Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
  • Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 192 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE CHOCOLATE CHIP BISCOTTI



Chocolate Chocolate Chip Biscotti image

Make and share this Chocolate Chocolate Chip Biscotti recipe from Food.com.

Provided by Ethans Mom

Categories     Dessert

Time 50m

Yield 20 biscotti

Number Of Ingredients 9

1 cup white sugar or 1 cup brown sugar
1/4 cup butter, softened
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 tablespoons cocoa powder, heaping
1 teaspoon baking powder
1 pinch salt
1 cup chocolate chips

Steps:

  • Preheat your oven to 350 degrees.
  • Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
  • Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
  • Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
  • Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!

Nutrition Facts : Calories 155.4, Fat 5.5, SaturatedFat 3.2, Cholesterol 27.2, Sodium 50.6, Carbohydrate 25.3, Fiber 1, Sugar 14.7, Protein 2.4

GLUTEN FREE CHOCOLATE CHIP BISCOTTI



Gluten Free Chocolate Chip Biscotti image

I always have a batch of these in the refrigerator for my son who has a gluten sensitivity. It is one of the only gluten free cookies he likes. The baking mix already contains salt and leavening, so there is no need to add it.

Provided by mandagirl

Categories     Dessert

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 9

1/8 cup clover honey
1/8 cup walnut oil
1 large egg
1 teaspoon almond extract
1 tablespoon water
1/2 cup gluten free quick oats
1 1/4 cups pamela's baking & pancake mix
1/2 cup semi-sweet chocolate chips
1/2 cup coconut

Steps:

  • Mix honey, oil, egg, extract and water.
  • Stir in remaining 4 ingredients.
  • Mix well, form into a ball and then a "log" (about 1 foot long) on a parchment paper lined baking sheet that has been sprayed lightly with cooking spray.
  • Bake @350 degrees for 20 minutes.
  • Remove from oven and let sit for 10 minutes.
  • Lower oven to 300 degrees.
  • Slice log into cookie slices and return to oven for 30 minutes.
  • Cool on wire rack and store in refrigerator.

Nutrition Facts : Calories 158.5, Fat 7.9, SaturatedFat 3.8, Cholesterol 18.3, Sodium 172.9, Carbohydrate 20.2, Fiber 1.7, Sugar 7.1, Protein 2.9

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