WHAT'S COOKING
Double Chocolate Chip Biscotti
This recipe makes 72 biscotti
1 1/2 cups flour
1/3 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3 large eggs
3/4 cup semisweet chocolate chips
3/4 cup white chocolate chips
powdered sugar, for rolling
1. Preheat the oven to 350°F and line 2 cookie sheets with
parchment paper.
2. In a mixing bowl combine the flour, cocoa powder, sugar, baking
powder, baking soda and salt.
3. In a separate bowl, whisk the eggs together. Add this to the
flour mixture along with the chocolate chips and stir until a stiff
dough forms.
4. Scrape the dough onto a lightly sugared work surface and divide
it into 4 pieces. Roll each piece with the palms of your hands into
a log slightly shorter than the length of your cookie sheet.
5. Place two logs on each cookie sheet, several inches apart (the
logs will double in width). Bake for 15 minutes, until the logs
feel set or firm to the touch. Set the cookie sheets on racks and
let cool. Reset the oven to 300°F.
6. When cool to the touch, place the logs on a cutting board. With
a serrated knife, slice them into 1/2-inch diagonal slices.
7. Lay the biscotti out on the prepared cookie sheets in a single
layer and bake for an additional 10 to 15 minutes, until they are
dry and lightly toasted. Cool completely.
8. Store in an airtight tin or plastic container at room temperature
for up to 2 weeks.
Serving Size: 3 biscotti
Number of Servings: 72
Per Serving
Calories 128
Carbohydrate 22 g
Fat 4 g
Fiber 1 g
Protein 2 g
Saturated Fat 2 g
Sodium 68 mg
Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.
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