Chocolate Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 54
Ingredients
2 cups White Flour1 cup Granulated Sugar1/3 cup Penzey's Dutch Process Cocoa (Or other high quality cocoa)1 tsp. Baking Soda1/2 tsp. Salt 2 Large Eggs2 Egg white1 tsp. Vanilla Extract2 tsp. Grated Orange Zest
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt, until blended.
3. In medium bowl, whisk together whole eggs, egg whites, zest, and extract. Add to flour mixture. Mix together until combined(dough will be sticky).
4. Divide dough in half. With lightly floured hands and on lightly floured surface, roll 1/2 of dough into 14-inch-long rope, then transfer to prepared baking sheet. Flatten rope to 1-3/4 inch width. Roll remaining dough into another 14-inch -long rope, place 3 to 4 inches away from first rope, and then flatten.
5. Bake in 350 degree oven until firm to the touch, 24 to 26 minutes. Remove from oven and let cool 2 minutes on baking sheet. Leave oven on. Slide loaves onto a cutting board. Remove parchment paper from cookie sheet. With thin blade knife, cut loaves into 1/2 -inch thick slices. Place slices, cut sides down, back on baking sheet(they can touch).
6. Bake until dry, another 15 minutes, turning biscotti over after 7 minutes. Let cool completely on wire rack. Store in air tight container. Great for dipping in tea or your favorite hot drink. Makes 54 cookies.
Number of Servings: 54
Recipe submitted by SparkPeople user PURPLEZEBRA.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt, until blended.
3. In medium bowl, whisk together whole eggs, egg whites, zest, and extract. Add to flour mixture. Mix together until combined(dough will be sticky).
4. Divide dough in half. With lightly floured hands and on lightly floured surface, roll 1/2 of dough into 14-inch-long rope, then transfer to prepared baking sheet. Flatten rope to 1-3/4 inch width. Roll remaining dough into another 14-inch -long rope, place 3 to 4 inches away from first rope, and then flatten.
5. Bake in 350 degree oven until firm to the touch, 24 to 26 minutes. Remove from oven and let cool 2 minutes on baking sheet. Leave oven on. Slide loaves onto a cutting board. Remove parchment paper from cookie sheet. With thin blade knife, cut loaves into 1/2 -inch thick slices. Place slices, cut sides down, back on baking sheet(they can touch).
6. Bake until dry, another 15 minutes, turning biscotti over after 7 minutes. Let cool completely on wire rack. Store in air tight container. Great for dipping in tea or your favorite hot drink. Makes 54 cookies.
Number of Servings: 54
Recipe submitted by SparkPeople user PURPLEZEBRA.
Nutritional Info Amount Per Serving
- Calories: 39.6
- Total Fat: 0.4 g
- Cholesterol: 8.5 mg
- Sodium: 51.2 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.4 g
- Protein: 1.1 g
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