Try this Mochaccino Biscotti recipe, or contribute your own.
Suggest a better descriptionAdjust the oven rack to center of oven; preheat to 350F. Line a 14 x 17 cookie sheet with parchment paper; set aside. Sift dry ingredients into a medium bowl. Place whole eggs, 2 egg whites, and sugar in bowl of electric mixer. Beat on high speed until thick and lemony, about 4 minutes. Stop machine and scrape down bowl with rubber spatula. Add vanilla and beat on low speed until blended, about 10 seconds. Add flour mixture and beat on low speed until dough starts to come together in a crumbly mass, about 30 seconds. Turn dough onto a lightly floured work surface (dough will be slightly sticky). With lightly floured hands, gently knead several ties until dough begins to hold together in a satiny mass; divide dough into thirds. Shape into 3 ropes, approximately 11 inches long. Place ropes 2 1/2 inches apart on lined pan. With fingertips , lightly flatten each into a log 1/2 inch high, 2 inches wide, and 13 inches long. Brush logs with lightly beaten egg white. Bake in preheated oven until logs are golden and firm to the touch, about 25 minutes. Place cookie sheet n wire rack and cool for 8 minutes. Lower oven temperature to 325F. Transfer logs to cutting board. Leave parchment on baking sheet. With a serrated knife, cut logs crosswise at a slight diagonal into 1/2-inch slices. Place half of the slices cut side down on pan, spacing them 1/2 inch apart. Return pan to oven and bake until surfaces are lightly toasted, about 7 minutes on each side. Transfer biscotti to wire rack and cool completely. Reline pan with fresh parchment and repeat with remaining slices. Biscotti can be stored in a tin lined with wax paper for 3 weeks. Per serving: 2252 Calories; 15g Fat (6% calories from fat); 58g Protein; 468g Carbohydrate; 432mg Cholesterol; 1396mg Sodium Food Exchanges: 21 1/2 Starch/Bread; 3 1/2 Lean Meat; 10 Fruit; 1 Fat; 10 Other Carbohydrates NOTES : The subtle blending of coffee, cocoa, and cinnamon linger long after the last bite of these delicate, crispy cookies, delicious dunking partners with a cup of coffee, cocoa or a glass of cold milk. Recipe by: Lean Italian Meatless Meals, Anne Casale Posted to EAT-LF Digest by "Ellen C."
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Serving Size: 1 Serving (3194g) | ||
Recipe Makes: 1 | ||
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Calories: 9252 | ||
Calories from Fat: 688 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.4g | 102 % | |
Saturated Fat 26.7g | 133 % | |
Monounsaturated Fat 21.9g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 2115mg | 651 % | |
Sodium 3188.6mg | 110 % | |
Potassium 4017.4mg | 106 % | |
Total Carbohydrate 1860g | 547 % | |
Dietary Fiber 33.2g | 133 % | |
Sugars, other 1826.8g | ||
Protein 253.6g | 362 % | |
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. |
Calories per serving: 9252
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