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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Mocha Biscotti with Almonds

Source: dLife

In this pretty marbled cookie, one half of the dough is almond flavored like the traditional biscotti, while the other half is flavored with coffee and chocolate.

Rating:
Prep Time:	15 minutes
Cook Time:	60 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	87.1

Total Carbs	16.9 g

Dietary Fiber	0.3 g

Sugars	8.4 g

Total Fat	1.1 g

Saturated Fat	0.5 g

Unsaturated Fat	0.1 g

Potassium	50.6 mg

Protein	2.1 g

Sodium	61.4 mg

Dietary Exchanges 1.1 Fat, 0.1 Meat, 0.5 Other Carbs, 0.5 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup whole almonds 2.0
2 cup white all purpose flour 1.0
1 cup sugar 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.25
0 1/4 tsp salt 2.0
2 each eggs 2.0
2 each egg whites 1.0
1 tsp vanilla extract 1.0
1 tbsp Cocoa Powder, unsweetened 2.0
2 tsp instant coffee 4.0
4 tsp cold water 1.0
1 oz unsweetened baking chocolate 0.5
0 1/2 tsp almond extract

Directions

Preheat oven to 325 degrees F. Lightly oil a baking sheet.
Spread almonds on a second baking sheet and bake for 12 minutes, or until lightly toasted.
Stir together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, egg whites, and vanilla in a small bowl and add to the dry ingredients; mix just until smooth.
Combine cocoa, instant coffee, and water in a small bowl. Divide the dough in half. Add the cocoa mixture and melted chocolate to one half. Mix just until incorporated. Stir almond extract and the almonds into the other half.
Place half of the almond dough on a well-floured work surface. Pat into a 4-by-8-inch rectangle. Top with half of the chocolate dough. Roll up into a cylinder, then roll the cylinder back and forth to form a 14-by-1 1/2 inch log. Repeat with the remaining doughs.
Place the logs on a prepared baking sheet. Bake until firm to the touch, 20 to 25 minutes. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees F.
Cut the logs diagonally into 1/2-inch-thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before serving or storing.