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Name: Chocolate Almond Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1 1/4 c Unbleached flour; 4 lg Eggs beaten; 2 ts Ground cinnamon; 2 ts Baking Powder; 1/2 ts Ground ginger; 2 ts Anise seeds; 1/4 c Packed light brown sugar; 1 ts Vanilla extract; 1/2 c Soy flour; 2/3 c Dutch-processed cocoa; 1/8 ts Salt; 1 1/2 c Chopped blanched almonds; (6; 1 c Granulated sugar; 1/8 ts Ground cloves

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INGREDIENTS

1 1/4 c Unbleached flour
4 lg Eggs ; beaten
2 ts Ground cinnamon
2 ts Baking Powder
1/2 ts Ground ginger
2 ts Anise seeds
1/4 c Packed light brown sugar
1 ts Vanilla extract
1/2 c Soy flour
2/3 c Dutch-processed cocoa
1/8 ts Salt
1 1/2 c Chopped blanched almonds; (6
1 c Granulated sugar
1/8 ts Ground cloves

Servings

INSTRUCTIONS

MAKES ABOUT 36 OVO-LACTO The anise seeds in these biscotti provide a natural sweetness that blends nicely with the other spices. And the soy flour adds an appealing crispness. Be sure to let the cookies sit overnight so their flavors can meld fully. Enjoy them dunked in a mug of peppermint tea or a cup of espresso. Preheat oven to 325 F. Line baking sheet with parchment or foil. In large bowl, mix together both flours, cocoa, baking powder, cinnamon, anise, ginger, cloves and salt. Stir in both sugars and nuts. Using electric mixer on medium speed, beat in eggs and vanilla until soft dough forms. Transfer to board and, using your hands, work last bits of dry ingredients into dough. Divide dough into two halves. On prepared baking sheet, squeeze and shape each half into a log the length of pan. Flatten each log slightly. Bake until logs are firm and feel dry, about 30 minutes. Cool on baking sheet. When completely cool, transfer biscotti to cutting board. Using serrated knife, cur biscotti into 1/2-inch-wide slices. Return slices to baking sheer, standing them upright so they are close, but nor touching. Bake until dry and crisp, 20 to 30 minutes. Cool completely on baking sheer. Biscotti can be made up to 1 week ahead and stored in an airtight container. PER BISCOTTI: 94 CAL.; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 13G CARB.; 28MG CHOL.; 364MG SOD.; 1G FIBER By Kathleen on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 41

NOTES

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Chocolate Almond Biscotti

1 1/4 c Unbleached flour
4 lg Eggs beaten
2 ts Ground cinnamon
2 ts Baking Powder
1/2 ts Ground ginger
2 ts Anise seeds
1/4 c Packed light brown sugar
1 ts Vanilla extract
1/2 c Soy flour
2/3 c Dutch-processed cocoa
1/8 ts Salt
1 1/2 c Chopped blanched almonds; (6
1 c Granulated sugar
1/8 ts Ground cloves

MAKES ABOUT 36 OVO-LACTO    The anise seeds in these biscotti provide a natural sweetness that  blends nicely with the other spices. And the soy flour adds an  appealing crispness. Be sure to let the cookies sit overnight so  their flavors can meld fully. Enjoy them dunked in a mug of  peppermint tea or a cup of espresso.    Preheat oven to 325 F. Line baking sheet with parchment or foil. In  large bowl, mix together both flours, cocoa, baking powder, cinnamon,  anise, ginger, cloves and salt. Stir in both sugars and nuts.    Using electric mixer on medium speed, beat in eggs and vanilla until  soft dough forms. Transfer to board and, using your hands, work last  bits of dry ingredients into dough.    Divide dough into two halves. On prepared baking sheet, squeeze and  shape each half into a log the length of pan. Flatten each log  slightly. Bake until logs are firm and feel dry, about 30 minutes.  Cool on baking sheet.    When completely cool, transfer biscotti to cutting board. Using  serrated knife, cur biscotti into 1/2-inch-wide slices. Return slices  to baking sheer, standing them upright so they are close, but nor  touching. Bake until dry and crisp, 20 to 30 minutes. Cool completely  on baking sheer. Biscotti can be made up to 1 week ahead and stored  in an airtight container.    PER BISCOTTI: 94 CAL.; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 13G  CARB.; 28MG CHOL.; 364MG SOD.; 1G FIBER        By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.    Recipe by: Vegetarian Times Magazine, April 1999, page 41

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 36 servings

Calories: 85
Calories from Fat: 28 (33%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 117.5mg		36 %
Sodium 60.1mg		2 %
Potassium 107.5mg		3 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 9.2g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 85

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