chocolate chip cherry biscotti
- Number of Servings: 1
Ingredients
Preheat oven to 375°F. Coat a baking sheet with cooking spray.
In a large bowl, sift together flour, baking powder and salt; set aside.
In another large bowl, using an electric mixer, beat together oil, sugar, egg and egg whites until well-combined. Add flour mixture to egg mixture, a little at a time, beating with each addition (dough will be stiff); fold in chocolate chips and cherries.
Working on a lightly floured surface, roll dough into a 13- X 1 1/2-inch log and place on center of prepared baking sheet; bake for 25 minutes.
Reduce heat to 350°F and remove baking sheet from oven. Cool dough long enough to cut into twenty-four 3/8-inch-thick diagonal slices. Lay slices on their sides on same baking sheet; return to oven. Bake for 10 minutes; flip and bake until lightly browned, about 5 to 10 minutes more. Yields 1 cookie per serving.
Serving Size: 24
Number of Servings: 1
Recipe submitted by SparkPeople user SHELBYSHEA24.
2 spray(s) cooking spray 2 cup(s) all-purpose flour 1 tsp baking powder 1/8 tsp table salt 1 Tbsp canola oil 2/3 cup(s) splenda (sugar 1 large egg(s), beaten 2 large egg white(s), beaten 1/2 cup(s) mini chocolate chips 1/2 cup(s) dried cherries 1 Tbsp all-purpose flour, for rolling out dough
Preheat oven to 375°F. Coat a baking sheet with cooking spray.
In a large bowl, sift together flour, baking powder and salt; set aside.
In another large bowl, using an electric mixer, beat together oil, sugar, egg and egg whites until well-combined. Add flour mixture to egg mixture, a little at a time, beating with each addition (dough will be stiff); fold in chocolate chips and cherries.
Working on a lightly floured surface, roll dough into a 13- X 1 1/2-inch log and place on center of prepared baking sheet; bake for 25 minutes.
Reduce heat to 350°F and remove baking sheet from oven. Cool dough long enough to cut into twenty-four 3/8-inch-thick diagonal slices. Lay slices on their sides on same baking sheet; return to oven. Bake for 10 minutes; flip and bake until lightly browned, about 5 to 10 minutes more. Yields 1 cookie per serving.
Serving Size: 24
Number of Servings: 1
Recipe submitted by SparkPeople user SHELBYSHEA24.
Nutritional Info Amount Per Serving
- Calories: 1,907.5
- Total Fat: 53.0 g
- Cholesterol: 186.0 mg
- Sodium: 201.2 mg
- Total Carbs: 315.1 g
- Dietary Fiber: 9.8 g
- Protein: 40.8 g
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