- 9
- 15 mins
- 75 mins
Ingredients
- Biscotti:
- 1 1/2 cups flour
- 1/2 cup brown sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 1 large egg
- 2 large egg whites, beaten
- 1/4 cup trans-free margarine, melted
- 2 teaspoons pure vanilla extract
- 1/4 cup very finely chopped bittersweet chocolate
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- Glaze:
- 1/2 cup confectioners' sugar
- 2 tsp. fat-free milk
Preparation
Step 1
1. To prepare the biscotti, preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
2. In a mixing bowl, combine the flour, sugar, cocoa, baking powder, cinnamon and salt. Stir to mix.
3. In another bowl, combine the egg, egg whites, margarine and vanilla extract. Beat with a fork until well blended. Add to the reserved dry ingredients. Stir until well blended. Stir in the bittersweet chocolate. Coat hands lightly with cooking spray. Shape the dough into a 12" log. Place on the baking sheet and pat to flatten slightly.
4. Bake for 25 minutes. Remove the cookie log from the oven and let stand for about 15 minutes, or until cool enough to move. With a serrated knife, cut into 1/2" thick slices. Place cut sides down on the baking sheet. Bake for about 20 minutes more, or until crisp. Remove cookies to a rack and cool completely.
5. To prepare the glaze: In a small bowl, mix the confectioners' sugar and milk until smooth. Drizzle each biscotti with glaze.
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REVIEW:
These get gobbled up real fast every time I make them. Delicious chocolate flavor, so good with coffee or tea. I've made it with Hershey's special dark coocoa and it is yummy this way also. I've added almond slivers and used 1 tsp. almond extract and 1 tsp. vanilla to change things up a bit. If I am making this to take somewhere I usually double the recipe and make two loaves. My kids beg for the end pieces before I bake the second time around.