Cappuccino biscotti

This is a low-fat cookie; no butter or oil is used!

Heat the oven to 325 degrees. Grease a baking sheet or line it with parchment.

In a large bowl, mix together thoroughly:
2 eggs PLUS 1 extra white only
1 tsp. vanilla
2 rounded tsps. of instant coffee dissolved in 2 tsps. hot water
1 cup sugar

Stir in:
1/4 c. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups flour

Knead together. Leave dough as-is, or add a cup of chopped nuts or a cup of mini chocolate chips (or both).

Divide the dough in half. Form into 2 equal sized rolls, approx 10" long - pat down to form a sort of rectangle shape approx 1/4-1/3" high --- leave a couple inches of space between them on the baking sheet. Bake for 25-30 minutes until they're done in the center. Remove from oven and let sit for a couple minutes.

Raise the oven temperature to 350 degrees. Cut the dough into 1/2" slices, then return them to the baking pan. You don't need to leave space between them. Put the biscotti back into the oven and bake another 12-15 minutes until they're 'dried out' more and thoroughly baked.

Enjoy them plain or wait until they're cooled off to drizzle white or dark chocolate over them.