1 tablespoon Nescaffe instant coffee mixed with 1 teaspoon water, mixed very thoroughly.
1 cup plus 2 teaspoons granulated sugar
1 tablespoon I can’t believe it not butter light
2 tablespoons plus 2 teaspoons Pompeii Canola Extra Virgin Olive Oil Blend
Half teaspoon pure vanilla
1- 3/4 cup heart-healthy Bisquick
One half cup very finely chopped walnuts
1 tablespoon Hershey’s cocoa
Pre-heat your oven to 350 degrees Fahrenheit.
Line a large baking sheet with parchment paper cut to fit it.
Mix all ingredients for the KitchenAid mixer with a paddle attachment, or in a large bowl with a very sturdy spoon until all the ingredients are well mixed.
Separate the biscotti dough into two halves.
Forum each dough ball into long, slender logs on the parchment paper.
Bake at 350 degrees for 25 minutes and cool on the baking sheet for 10 minutes.
Very sharp knife after the 10 minutes cooling, cut into not too thin slices.
Bake an additional 8 minutes, and put on a serving plate after cool.
Recipe by Paulette Motzko, adapted from “Mocha Chip Biscotti from Bisquick Baking II.
Images photographed by Paulette motzko , PLM Studios,
Copyright May 2016