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Stir in the nuts. Form dough into a rough
9-inch square, cover with plastic and
refrigerate the dough for 1 hour or until
it is easy to handle.
P reheat oven to 350ºF. Line a baking sheet
with parchment paper or a nonstick baking
l i n e r. Divide the dough in 3 pieces, and
with floured hands, shape each into a
10-inch log. Place on the pre p a r ed baking
sheet and flatten to 2 inches across. Place
the re s e r ved egg white in a small bowl
and beat until frothy using Speed 2. Bru s h
the logs with the beaten egg white. Bake
30-35 minutes until firm .
Remove from oven and cool on a rack for
10 minutes. Lower oven temperature to
2 5 0 º F. Slice each log into
1
⁄
2
-inch pieces
using a serrated knife, place the biscotti
back on the baking sheet and bake
for 15-20 minutes, until dry. Let cool
completely on a wire rack. Store in an
a i r tight container.
Nutritional information per biscotti:
Calories 106 (47% from fat) • carb. 12g • pro. 2g
• fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg
• calc. 19mg • fiber 1g
Kahlua
®
is a registered trademark owned by the
Kahlua Corporation.
Tia Maria
®
is a registered trademark owned by the
Tia Maria Ltd. Corp.
Kamora
®
is a registered trademark owned by the
Jim Bean Brands Co.
M O C H A C H O C O L ATE CHIP
C O O K I E S
S e rve these delicious cookies with ice
c rea m for a special dessert or with a glass
of milk for a late night snack.
Makes 3
1
⁄
2
dozen cookies
1
1
⁄
2
tablespoons instant coffee
granules or instant espresso
powder
1
1
⁄
2
tablespoons unsweetened cocoa
powder
2 tablespoon hot water
2
1
⁄
4
cups all-purpose flour
1
1
⁄
4
teaspoons baking soda
1
⁄
4
teaspoon salt
1 cup unsalted butter, cut in
8 pieces, at room temperature
3
⁄
4
cup firmly packed light brown
sugar
3
⁄
4
cup sugar
2 large eggs
1
1
⁄
2
teaspoons pure vanilla extract
1
1
⁄
2
cups semi-sweet chocolate
morsels (can use half white
chocolate morsels)
1 cup pecan halves
(may be toasted)
P reheat oven to 350°F. Line baking sheets
with parchment paper or nonstick baking
liners. Combine instant coffee granules,
cocoa and water in a small bowl; re s e r v e .
Combine flour, soda and salt in a small
bowl; re s e rv e .
In a large mixing bowl, cream butter and
sugars on a low speed until light and fluff y,
about 2 minutes. Add coff e e / c o c o a / w a t e r
m i x t u re, eggs and vanilla; gradually
i n c rea se to Speed 4 and mix until well
blended, about 30 seconds. Using Speed
1, add flour mixture and mix until com-
bined, about 30 seconds. Scrape bowl
with a spatula and continue mixing until
well blended, about 30 seconds. Add
chocolate chips and pecans; mix on Speed
2 until just combined, about 20-30 seconds.
D r op by rounded tablespoonfuls, about the
size of a walnut, (for ease, you may use a
#40 ice cream scoop) 2 inches apart, on
p r e p a red baking sheets. Bake until golden,
about 16 to 18 minutes. Cool slightly on
baking sheet and then transfer to a wire
rack to cool completely. Store in an airt i g h t
c o n t a i n e r.
Nutrition information per cookie:
Calories 141 (57% from fat) • carb. 14g • pro. 1g
• fat 9g • sat. fat 4g • chol. 17mg • sod. 86mg
• calc. 8mg • fiber 2mg
CAPPUCCINO CHEESECAKE
Makes 12-16 serv i n g s
2 tablespoons instant espresso
powder
1
⁄
2
cup half-and-half
cooking spray
3 tablespoons unsalted butter, cut in
1
⁄
2
-inch pieces
2
1
⁄
2
cups granulated sugar, divided
3
⁄
4
cup all-purpose flour
1
⁄
4
cup unsweetened cocoa
8
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