Chocolate Chocolate Chip Biscotti

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 133.8
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.3 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Chocolate Chocolate Chip Biscotti calories by ingredient
Submitted by:

Introduction

from betty crocker from betty crocker
Number of Servings: 20

Ingredients

    0.50 cup Egg substitute, liquid (Egg Beaters)
    1 tsp Baking Powder
    0.50 cup Cocoa, dry powder, unsweetened
    0.50 cup Granulated Sugar
    0.50 cup Splenda Granulated
    6 tbsp Butter (I can't believe it's not butter light)
    2 cup Flour - Gold medal all purpose flour
    14 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips

Directions

1 Heat oven to 350F. Lightly grease cookie sheet. In large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cocoa and baking powder; mix well. Stir in toasted hazelnuts and chocolate chips.

2 Divide dough in half; shape each into 10-inch log. Place logs 5 inches apart on greased cookie sheet; flatten each until 3 inches wide.

3 Bake at 350F. for 20 to 25 minutes or until firm when touched in center. Cool on cookie sheet for 10 minutes. With serrated knife, cut diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.
4 Return to oven; bake 10 minutes. Turn slices over; bake an additional 5 to 10 minutes or until cut sides are lightly browned and crisp. Remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
5 Place candy coating in small microwave-safe bowl. Microwave on HIGH for 45 seconds, stirring once, or until melted and smooth. If necessary, microwave an additional 20 seconds. Drizzle over biscotti.

Serving Size:36

TAGS:  Desserts |

Rate This Recipe