2002 Double Chocolate Biscotti

By boandozzy

One cookie equals 181 calories, 7 g fat (2 g saturated fat), 37 mg cholesterol, 67 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Double Chocolate Biscotti in Light & Tasty December/January 2002, p31

Ingredients

• ICING:
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup sugar
• 1 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1/4 cup baking cocoa
• 1/4 teaspoon salt
• 1/2 cup miniature semisweet chocolate chips
• 1-1/2 teaspoons miniature semisweet chocolate chips
• 3 teaspoons fat-free milk
• 1/2 cup confectioners' sugar
• 1/8 teaspoon vanilla extract

Details

Servings 12
Preparation time 20mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips.

On a baking sheet coated with cooking spray, shape dough into a 14-in. x 3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool.

For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened. Yield: about 1 dozen.