Cappuccino Biscotti

2 cups all-purpose flour

1 cup sugar

1/3 cup chopped walnuts

1/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 teaspoons instant coffee granules

2 teaspoons hot water

1 teaspoon vanilla extract

2 eggs

1 egg white

Vegetable cooking spray

Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next 2 ingredients, and add to flour mixture, stirring until well-blended.Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times.

Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.

Yield: 2 1/2 dozen (serving size: 1 cookie)

CALORIES 75 (16% from fat); FAT 1.3g (sat 0.2g,mono 0.4g,poly 0.6g); IRON 0.6mg; CHOLESTEROL 15mg; CALCIUM 10mg; CARBOHYDRATE 13.7g; SODIUM 67mg; PROTEIN 2g; FIBER 0.3g

White Chocolate Ginger Biscotti

yields 24 biscotto

2 cups all purpose flour

2/3 cup sugar

2 tbsp minced crystallized ginger

1 tsp baking soda

1/2 tsp salt

3/4 cup white chocolate chips

1 tsp vanilla extract

2 eggs

1 egg white

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, ginger, baking soda, salt and white chocolate chips. In a smaller second bowl, whisk together the vanilla, eggs and egg white.Pour liquid mixture into the dry mixture and stir well. The dough will be crumbly.Flour a wooden cutting board or another surface and turn dough out. Knead dough for 1-2 minutes until it forms one bal

Shape the dough into a 16 inch long cylinder and place on the prepared pan. Flatten the dough to one inch thick.

Place the pan in the preheated oven and cook for 30 minutes.

Remove the log from the oven and transfer to a wire rack. Cool for 10 minutes.

Slice the log on the diagonal into 1/2 inch thick slices. Place on the cookie sheet and cook for 10 minutes on each side at 325 degrees.

Place biscotti slices on the rack again and let cool. The cookies will harden upon cooling.