Chocolate-Cinnamon Biscotti

• 1/3 cup butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup reduced-calorie sweetener
• 1 tablespoon instant espresso granules
• 1/2 cup egg substitute
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup (about 4.5 ounces) finely chopped premium dark chocolate
• 1/2 cup chopped walnuts, toasted (optional)

1. Beat first 4 ingredients at medium speed with an electric mixer 2 minutes or until well blended. Add egg substitute, beating until well blended.
2. Combine flour and next 3 ingredients; add to butter mixture, beating at low speed just until blended. Stir in chocolate and, if desired, nuts.
3. Divide dough in half; shape each portion into a 10- x 2-inch log on a lightly greased baking sheet.
4. Bake at 350u0b0 for 23 to 25 minutes or until firm and lightly browned. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.
5. Cut each log diagonally into 1/2-inch slices with a serrated knife, using a gentle sawing motion. Place slices on ungreased baking sheets.
6. Bake at 350u0b0 for 7 to 9 minutes; turn cookies over, and bake 7 to 9 more minutes or until cookies are browned. Remove cookies to wire racks to cool completely.
7. Note: For testing purposes only, we used Equal Sugar Lite, Cafe Bustelo Instant Coffee (Espresso), and Ghirardelli Dark Chocolate.
8. Per cookie (without nuts): Calories 94 (35% from fat); Fat 7g (sat 1g, mono 6g, poly 2g); Protein 6g; Carb 14g; Fiber 5g; Chol 6mg; Iron 8mg; Sodium 57mg; Calc 21mg.

butter, brown sugar, espresso granules, egg substitute, flour, baking powder, ground cinnamon, salt, chocolate, walnuts

Taken from www.myrecipes.com/recipe/chocolate-cinnamon-biscotti (may not work)