Chocolate-Mint Biscotti

Recipe from

Oxmoor House

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.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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