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Recipe of the Week: Cappuccino Chocolate Chip Biscotti

Cappuccino Chocolate Chip Biscotti

Adapted from


  • 1-⅔ cup white whole wheat flour
  • 1 pinch of salt
  • 2 large eggs
  • 1 large egg white
  • 1-½ teaspoons baking powder
  • ⅓ cup sugar free chocolate chips
  • ½ cup good quality unsweetenedcocoa powder
  • 1 tablespoon instant coffee (dissolved in a bit of water)
  •  ¾ cup zero calorie sugar(you can put sugar in food processor to make it extra fine)


  1. Preheat oven to 375°F.
  2. Line two baking sheets with parchment paper.
  3. Combine flour, cocoa powder, baking powder, salt and sugar in a large bowl.
  4. Add chocolate chips and mix.
  5. Gradually add eggs, egg whites and coffee to the mixture and combine to make a dough (if dough is too dry add one more egg white).
  6. Divide the dough into two or three loaves.
  7. Place on the lined baking sheets and bake 20 minutes.
  8. When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works well for this).
  9. Return to the baking sheets fitting as many as you can. You may need to do this in batches.

Bake the biscotti for another 3-4 minutes on each side. (less time if you like it softer)

Makes 24 servings- count 1-2 as a snack depending on your plan.