|Honey||1⁄2 Cup (8 tbs)|
|Instant coffee granules||1 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Dark brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Frangelico liqueur||1⁄4 Cup (4 tbs)|
|Nonfat liquid egg substitute||10 Tablespoon|
|All purpose flour||3 Cup (48 tbs) (A Little Extra For Flouring During Preparation)|
|Unsweetened dutch processed cocoa powder||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
Preheat the oven to 350 degrees.
Put the honey and coffee granules in a small saucepan and warm for about 2 minutes over low heat, until the granules dissolve. (Or combine in a small bowl and microwave for about 20 seconds at full power.)
In a large mixing bowl, combine the coffee mixture with the sugars, liqueur, and egg substitute.
Whisk until well blended.
Sift the remaining ingredients together into the mixture.
Stir to combine thoroughly.
Turn the dough out onto a lightly floured surface and gently knead for about 30 seconds, until the dough holds together.
Work it into a loaf about 16 inches long by 4 inches wide.
Place the loaf on a baking sheet lined with baker's parchment, and bake for about 25 minutes, until firm.
Remove from the oven and lower the temperature to 275 degrees.
Transfer the loaf to a rack and cool for 15 minutes, then put it on a cutting board.
Using a serrated knife, cut the loaf into /4-inch slices on the diagonal.
Remove the parchment from the cookie sheet and place the slices on the sheet, with one of the cut sides of each slice exposed.
Bake for 30 to 35 minutes, turning after 15 minutes to expose the other cut side of each slice.
The biscotti should be done when they look dry and toasted.
Remove from the oven and allow to cool and crisp.