Chocolate-Mint Biscotti

Recipe from

Nutritional Information

Calories 80
Caloriesfromfat 16 %
Fat 1.4 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.8 g
Carbohydrate 14.6 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 58 mg
Calcium 0.0 mg

Ingredients

1 3/4 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mint chocolate morsels, chopped
3 tablespoons slivered almonds, chopped and toasted
2 eggs
1 egg white
2 tablespoons cre@Sme de menthe
1 tablespoon all-purpose flour
Vegetable cooking spray

Preparation

Combine first 7 ingredients in a large bowl; set aside. Combine eggs, egg white, and cre@Sme de menthe, stirring well with a wire whisk. Slowly add egg mixture to flour mixture, stirring by hand until dry ingredients are moistened. (Mixture will be very stiff.)

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead lightly 7 or 8 times. Divide dough in half; shape each half into an 8-inch log. Place logs, 4 inches apart, on a baking sheet coated with cooking spray. Bake at 325° for 40 minutes; remove from oven, and let cool 15 minutes.

Carefully cut each log diagonally into 15 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 300°, and bake for 18 minutes. (Cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet, and let cool completely on wire racks.

Note:

Oxmoor House Cooking Light Collection

January 1995
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