Recipe

Chocolate Biscotti Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 2 months, 1 week ago This is the lighter version of the triditional. from WW magazine and was originaly adapted from Chocolate and Art of Low-fat Deserts 1994 Prep:20m Cook:20m Servings:20	Spinach1948
	quickeasy cookies lowcarb lowcalories lowfat

Does this look good? Yeah! / Nope

Fans

momo_55gra

chefelaine

mrsc543

midgelet

cuzpat

Ingredients

Ingredients:

3-oz Whole Almonds

2 cups minus 2 tablespoons of all-purpose flour

1/3 cup unsweetened dutch process cocoa powder

1 tablespoons instant coffee or espresso powder

1 tablespoon baking soda

¼ tsp. Salt

1 ¾ -oz semisweet chocolate morsels

1 cup sugar

2 eggs

2 egg whites

1 tsp. Vanilla extract

½ tsp. Almond extract

Directions

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

Recent Gawkers