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Name: Chocolate Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 ts Baking soda; 1 tb Instant expresso-coffee; 1/4 ts Salt; 1 c Sugar; 1 ts Vanilla extract; 1/2 ts Baking Powder; 1 1/3 c All-purpose flour; 1 Container (4 oz) egg; 1/2 c Unsweetened cocoa

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INGREDIENTS

3/4 ts Baking soda
1 tb Instant expresso-coffee
1/4 ts Salt
1 c Sugar
1 ts Vanilla extract
1/2 ts Baking Powder
1 1/3 c All-purpose flour
1 Container (4 oz) egg
1/2 c Unsweetened cocoa

Servings

INSTRUCTIONS

Hi! I dont remember who was asking about biscotti recipes, but I found this, from the February 1995 issue of Good Housekeeping. I havent tried it, but it sounds wonderful! About 2 hours before serving or early in day: In 10-inch skillet over medium heat, toast walnuts, shaking skillet frequently, until golden; remove skillet from heat. Cool walnuts. Meanwhile, into large bowl, measure flour, sugar, cocoa, expresso-coffee powder, baking soda, baking powder, and salt. Chop walnuts. With spoon, stir walnuts, egg substitute, and vanilla extract into flour mixture just until blended. With floured hands, knead mixture until it holds together (mixture may appear dry or crumbly). Preheat oven to 325 F. Spray large cookie sheet with nonstick cooking spray. On lightly floured surface, divide dough in half. With lightly floured hands, roll each half of dough into an 8" by 2 1/2" loaf. Place loaves, about 3 inches apart, on cookie sheet. Bake 35 to 40 minutes until toothpick inserted in center of loaf comes out clean. Remove cookie sheet from oven. Turn oven control to 300 F. Cool loaves 10 minutes for easier slicing. With serrated knife, cut loaves crosswise into 1/4 inch thick diagonal slices. Arrange slices, cut-side down, on same cookie sheet, making sure they do not touch. Return to oven and bake 10 to 15 minutes longer (cookies will seem cakelike in center but will become characteristically crisp and dry when cooled). Remove cookies to wire racks to cool. Store cookies in tightly covered container. Biscotti are traditionally dipped in hot coffee for dessert. Makes about 3 1/2 dozen cookies. Each cookie: about 50 calories, 1 g. fat, 0 mg. cholesterol, 35 mg. sodium. Posted to fatfree digest V97 #196 by Peter Denholm on Aug 31, 1997

NOTES

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Chocolate Biscotti

3/4 ts Baking soda
1 tb Instant expresso-coffee
1/4 ts Salt
1 c Sugar
1 ts Vanilla extract
1/2 ts Baking Powder
1 1/3 c All-purpose flour
1 Container (4 oz) egg
1/2 c Unsweetened cocoa

Hi! I dont remember who was asking about biscotti recipes, but I found  this, from the February 1995 issue of Good Housekeeping. I havent tried  it, but it sounds wonderful!    About 2 hours before serving or early in day:    In 10-inch skillet over medium heat, toast walnuts, shaking skillet  frequently, until golden; remove skillet from heat. Cool walnuts.    Meanwhile, into large bowl, measure flour, sugar, cocoa, expresso-coffee  powder, baking soda, baking powder, and salt.    Chop walnuts. With spoon, stir walnuts, egg substitute, and vanilla extract  into flour mixture just until blended. With floured hands, knead mixture  until it holds together (mixture may appear dry or crumbly).    Preheat oven to 325 F. Spray large cookie sheet with nonstick cooking  spray. On lightly floured surface, divide dough in half. With lightly  floured hands, roll each half of dough into an 8" by 2 1/2" loaf. Place  loaves, about 3 inches apart, on cookie sheet. Bake 35 to 40 minutes until  toothpick inserted in center of loaf comes out clean.    Remove cookie sheet from oven. Turn oven control to 300 F. Cool loaves       10    minutes for easier slicing.    With serrated knife, cut loaves crosswise into 1/4 inch thick diagonal  slices. Arrange slices, cut-side down, on same cookie sheet, making sure  they do not touch. Return to oven and bake 10 to 15 minutes longer (cookies  will seem cakelike in center but will become characteristically crisp and  dry when cooled). Remove cookies to wire racks to cool. Store cookies in  tightly covered container. Biscotti are traditionally dipped in hot coffee  for dessert. Makes about 3 1/2 dozen cookies.    Each cookie: about 50 calories, 1 g. fat, 0 mg. cholesterol, 35 mg. sodium.  Posted to fatfree digest V97 #196 by Peter Denholm <pjemme@ibm.net> on Aug  31, 1997

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Nutrition

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Serving Size: 1 Serving (890g)
Recipe Makes: 1 Servings

Calories: 3183
Calories from Fat: 153 (5%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 3261.4mg		112 %
Potassium 1950.2mg		51 %
Total Carbohydrate 790.2g		232 %
	Dietary Fiber 42.1g	168 %
	Sugars, other 748.1g
Protein 38.6g		55 %
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Calories per serving: 3183

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