The dark coffee, pecans and chocolate chips give these low-fat cookies a marvelous flavor. Enjoy one with a steaming cup of Café Campesino for a (relatively) guilt-free snack or coffee break.
In a large bowl, stir together the flour, sugar, baking soda, baking powder, salt and cinnamon till mixed well. In a small bowl, whisk together the coffee, milk, egg yolk and vanilla. Add the liquid mixture to flour mixture and beat until dough forms. Stir in nuts and chips.
On a floured surface, knead the dough until it is no longer sticky, then separate it into two halves. Flour your hands and shape each piece into a flattened log 12 inches x 2 inches and arrange the logs at least 3 inches apart on a greased cookie sheet. Bake 350° for 35 minutes. Let cool 10 minutes, then cut biscotti on the diagonal into 3/4” slices. Arrange biscotti cut side down on the sheets and bake 5-6 minutes on each side till they are golden brown.
Serving Size 1 Biscotti