Double-Chocolate Biscotti

  • Preparation Time 15 min
  • Cooking Time 37 min
  • 18 servings

Deep chocolatey, double baked, with dusky cocoa and minichips and still very low in fat and calories!

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 cup semisweet chocolate minichips
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg white
  • Cooking spray
Nutritional Info
  • Calories: 117
  • Protein: 2g
  • Carbohydrates: 22g
  • Fat: 2g
Other Dietary Information
  • Fiber:1g
  • Cholesterol:24mg
  • Iron:1.1mg
  • Sodium:125mg
  • Calcium:12mg

Steps

1
Preheat oven to 350°.
2
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.
3
Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack
Course
Breakfast
Dessert
Main Ingredient
Chocolate
Eggs / Dairy
Cuisine
American
Dietary
Low Calories
Low Fat
Occasion
Birthday (child)
New Years
Thanksgiving