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Name: Chocolate Almond Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Chocolate chips; 1 c Granulated sugar; 1/4 c Unsweetened cocoa powder; 2 Egg whites; 1 ts Vanilla extract; 2 c Flour, all purpose; 2 ts Grated orange zest; 1/2 c Nuts, almond; 1 Egg white w/ 1 ts water; 2 Large eggs; 1 ts Baking soda; 1/2 ts Salt

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INGREDIENTS

1/4 c Chocolate chips
1 c Granulated sugar
1/4 c Unsweetened cocoa powder
2 Egg whites
1 ts Vanilla extract
2 c Flour, all purpose
2 ts Grated orange zest
1/2 c Nuts, almond
1 Egg white w/ 1 ts water
2 Large eggs
1 ts Baking soda
1/2 ts Salt

Each

INSTRUCTIONS

Preheat oven to 350F. Have a cookie tray prepared, use cooking spray. Mix all the dry ingredients in a large bowl, stir in chocolate chips.Whisk together all the wet ingredients but the one egg white w/ water. Using a wooden spoon mix the wet into the dry ingredients. Add the nuts at this phase also. Divide dough in half. Roll out a 14 inch log. Make another using the other half of the dough. Place on prepared cookie sheet. Make sure there is plenty of space between each log, these will spread a good deal. Flatten the logs, and brush on the egg white/water mixture. Bake for 25 mins. let cool on the baking sheet, then transfer to a surface where you can cut the biscotti, at 45 degree angle, then return to baking sheet with each biscotti standing on a cut side. Bake another 7 mins. then turn all over onto other cut side and bake an additional 7 mins. Cool completely, then store in air tight containers for up to 10 days, Great with a good cup of coffee or tea. Adapted from a recipe by Richard Simmons in Winter 97, Shape Cooks. Original was for hazelnuts. Typos and slight variations by Joell Abbott Dec. 1997 Posted to FOODWINE Digest by Abbott on Dec 25, 1997

NOTES

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Chocolate Almond Biscotti

1/4 c Chocolate chips
1 c Granulated sugar
1/4 c Unsweetened cocoa powder
2 Egg whites
1 ts Vanilla extract
2 c Flour, all purpose
2 ts Grated orange zest
1/2 c Nuts, almond
1 Egg white w/ 1 ts water
2 Large eggs
1 ts Baking soda
1/2 ts Salt

Preheat oven to 350F. Have a cookie tray prepared, use cooking spray. Mix  all the dry ingredients in a large bowl, stir in chocolate chips.Whisk  together all the wet ingredients but the one egg white w/ water. Using a  wooden spoon mix the wet into the dry ingredients. Add the nuts at this  phase also.    Divide dough in half. Roll out a 14 inch log. Make another using the other  half of the dough. Place on prepared cookie sheet.    Make sure there is plenty of space between each log, these will spread a  good deal. Flatten the logs, and brush on the egg white/water mixture.    Bake for 25 mins. let cool on the baking sheet, then transfer to a surface  where you can cut the biscotti, at 45 degree angle, then return to baking  sheet with each biscotti standing on a cut side. Bake another 7 mins. then  turn all over onto other cut side and bake an additional 7 mins. Cool  completely, then store in air tight containers for up to 10 days,    Great with a good cup of coffee or tea. Adapted from a recipe by Richard  Simmons in Winter 97, Shape Cooks. Original was for hazelnuts. Typos and  slight variations by Joell Abbott Dec. 1997  Posted to FOODWINE Digest  by Abbott <labbott@MHO.NET> on Dec 25, 1997

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Nutrition

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Serving Size: 1 Each (1563g)
Recipe Makes: 1 Each

Calories: 3366
Calories from Fat: 621 (18%)

Amt Per Serving		% DV

	Total Fat 68.9g	92 %
	Saturated Fat 24.5g	123 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 9.2g
Cholesterol 2115mg		651 %
Sodium 2633.6mg		91 %
Potassium 2167.4mg		57 %
Total Carbohydrate 534.8g		157 %
	Dietary Fiber 19.4g	77 %
	Sugars, other 515.4g
Protein 156.6g		224 %
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: 3366

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