Biscotti are Italian cookies that are often served with a cup of coffee. They are naturally hard, dense cookies, but they soften when dipped in coffee or milk.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
22 mins
cook:
51 mins
additional:
1 hr 10 mins
total:
2 hrs 23 mins
Yield:
30 biscotti (serving size: 1 biscotto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Add cherries and 1/4 cup chocolate; make a well in center of mixture. Combine eggs and next 3 ingredients, stirring with a whisk; add to flour mixture, stirring to form a stiff dough. Knead dough until blended.

  • Divide dough in half. Shape each half into an 8-inch-long roll on a large baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

  • Bake at 350° for 30 minutes. Remove rolls from pan, and cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices using a serrated knife. Place slices, cut sides down, on pan. Bake at 350° for 10 minutes on each side. Remove from pan; cool completely on a wire rack.

  • Combine remaining chocolate and shortening in a small glass bowl. Microwave at HIGH 1 minute or until melted and smooth, stirring once. Dip 1 end of each cookie into melted chocolate, and place on wax paper. Let stand 1 hour or until chocolate is firm.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

124 calories; calories from fat 26%; fat 3.6g; saturated fat 1.1g; protein 2.3g; carbohydrates 21.7g; fiber 1.1g; cholesterol 21mg; iron 1.1mg; sodium 50mg; calcium 36mg.
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