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Chocolate-Chip Biscotti

Yield 2 dozen (serving size: 1 cookie)
Add semisweet chocolate chips to these Italian twice-baked cookies that are meant for dunking in coffee or dessert wine.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup semisweet chocolate mini-morsels
  • 1/3 cup sugar
  • 3/4 teaspoon baking powder
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 egg white
  • Vegetable cooking spray

Nutrition Information

  • calories 57
  • caloriesfromfat 25 %
  • fat 1.6 g
  • satfat 0.8 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 1.2 g
  • carbohydrate 9.9 g
  • fiber 0.2 g
  • cholesterol 9 mg
  • iron 0.4 mg
  • sodium 5 mg
  • calcium 12 mg

How to Make It

  1. Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).

  2. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

  3. Bake at 350° for 25 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.