Low Fat Hazelnut Cappuccino Biscotti
Indulge in the perfect blend of crunch and coffeehouse charm with this Low Fat Hazelnut Cappuccino Biscotti recipe. Crafted with toasted hazelnuts, a hint of cocoa, and a bold espresso kick, these twice-baked Italian cookies are a guilt-free treat, boasting all the flavor without the added fat. Perfectly crisp and made with wholesome ingredients like egg whites and a light touch of sugar, they pair beautifully with your morning cappuccino or afternoon tea. With simple steps and just 20 minutes of prep time, this recipe makes 24 irresistible biscotti that stay fresh for up to a week. Whether you’re a coffee lover or dessert enthusiast, these biscotti are a satisfying snack for any time of day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Instant espresso powder
- 2 large Eggs
- 1 large Egg white
- 1.5 teaspoons Vanilla extract
- 0.75 cup Hazelnuts (toasted and roughly chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, salt, and instant espresso powder until well combined.
In a separate bowl, beat the eggs, egg white, and vanilla extract until the mixture is smooth and pale yellow in color.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough begins to form.
Fold the toasted, chopped hazelnuts into the dough, ensuring the nuts are evenly distributed.
Lightly flour a clean surface and your hands, then divide the dough in half. Shape each portion into a log approximately 12 inches long and 2 inches wide.
Place the logs on the prepared baking sheet, leaving a few inches of space between them, and gently flatten the tops with your hands.
Bake in the preheated oven for 20-25 minutes, or until the logs are firm to the touch and just beginning to crack on the surface.
Remove the logs from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice the logs into 1/2-inch thick biscotti. Arrange the slices cut-side down on the baking sheet.
Bake the biscotti again for 10 minutes, then flip them over and bake for another 8-10 minutes, or until crisp and golden.
Transfer the biscotti to a wire rack to cool completely before serving or storing in an airtight container for up to a week.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 362.1 g | 132% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 155.7 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 201 mg | 15% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
