CHOCOLATE BISCOTTI
From spinach1948 14 years ago
- 20 minutes to make
- Serves 20
This is the lighter version of the triditional. from WW magazine and was originaly adapted from Chocolate and Art of Low-fat Deserts 1994
Ingredients
- Ingredients: shopping list
- 3-oz whole almonds shopping list
- 2 cups minus 2 tablespoons of all-purpose flour shopping list
- 1/3 cup unsweetened dutch process cocoa powder shopping list
- 1 tablespoons instant coffee or espresso powder shopping list
- 1 tablespoon baking soda shopping list
- ¼ tsp. salt shopping list
- 1 ¾ -oz semisweet chocolate morsels shopping list
- 1 cup sugar shopping list
- 2 eggs shopping list
- 2 egg whites shopping list
- 1 tsp. vanilla extract shopping list
- ½ tsp. almond extract shopping list
How to make it
- 1)Adjust oven racks to divide oven in thirds. Preheat oven to 350.
- 2)Spread almonds in a single layer in shallow baking dish; bake on lower rack until lightly browned and crisp, 10 – 15 minutes. Let cool completely; coarsely chop and set aside.
- 3)Lower the oven to 300. Line baking sheet with parchment paper.
- 4)In a small bowl with a wire whisk, combine flour, cocoa, coffee powder, baking soda and salt.
- 5)In a food processor, combine chocolate and ½ cup of the flour mixture; process until mixture resembles course crumbs. Stir in remaining flour mixture; set aside.
- 6)In medium mixing bowl, combine sugar, eggs, egg whites, vanilla and almond extracts; beat until well combined. Stir in chocolate-flour mixture; add toasted almonds and stir to combine. Batter will be thick and sticky.
- 7)Carefully spoon batter onto prepared baking sheet in three long loaves, each 12” long and 1” wide, and spread at least 2 1/2” apart. Use back of spoon to even up loaves and neaten edges. Bake on lower rack 45 minutes; cool on rack for 10 minutes, leaving oven on.
- 8)Carefully peel off parchment paper from loaves and remove loaves to a cutting board. Whit a sharp serrated edge knife, slice each loaf into twenty 1/2” slices. Arrange slices on their sides on 2 baking sheets and bake 12 minutes, rotating sheets from back to front after 6 minutes. Turn cookies over and repeat. Cool on racks.
- Serving size is 3 Biscotties
- Calories per serving: 187, Fat: 5g, Cholesterol: 21g, Sodium: 113mg, Carbohydrate: 22g
People Who Like This Dish 8
- cuzpat Sikeston, Mo
- mrsc543 North Reading, MA
- momo_55grandma Mountianview, AR
- lizzconn Naas Co Kildare, IE
- chefelaine Muskoka, CANA
- midgelet Whereabouts, Unknown
- crazeecndn Edmonton, CA
- jeejee Eden Prairie, MN
- clbacon Birmingham, AL
- spinach1948 Dorchester-Boston, MA
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The Rating
Reviewed by 5 people-
this sounds melt in your mouth good thanks ed great post high5
momo_55grandma
in Mountianview loved it
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love biscotti and esp chocolate!
midgelet
in Whereabouts loved it
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Sounds fabulous! Like light and healthy goodies! Five forks.
mrsc543
in North Reading loved it
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