These low-fat biscotti are softer than most and are the perfect finish to a hearty meal. Or, if you like to start your day with a little treat, they are great with a cup of coffee. If coconut isn’t your thing, feel free to leave it out – they are great without it.
Cooking With Friends Kitchen
2 1/4 cups flour, plus more to dust the counter
1 cup sugar
3/4 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
3/4 teaspoon salt
1/4 cup sweetened and condensed milk
1/3 cup brewed coffee, cooled slightly plus 1/8 cup for later
1 large egg yolk
2 tablespoons vanilla syrup
2/3 cup semi-sweet chocolate chips
1 cup sweetened angel coconut flakes
Pre-heat oven to 375 degrees.
Blend flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, mix condensed milk, 1/3 cup coffee, egg yolk and vanilla. Add wet ingredients to dry, mixing either with hands or a wooden spoon until blended. Add remaining 1/8 cup coffee to completely bind dough. Mix in chocolate chips and coconut flakes. Form 2 separate balls.
On a floured surface, mold dough into logs approximately 12 inches long and ½ inch wide. Place on cookie sheet that has been sprayed with cooking spray. Bake in center rack of oven for approximately 25 minutes. Remove from oven and turn heat down to 300. While oven is cooling, cut logs on a diagonal, approximately ½ inch thick. Turn on side and place onto a lightly greased cookie sheet. Bake for 10-15 more minutes. Cool on rack, freeze or store in airtight containers.