Rating: 4 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Vanilla extract enhances the dusky mix of cocoa and minichips in these twice-baked slice cookies, which deliver deep chocolate taste.

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Recipe Summary

Yield:
3 dozen (serving size: 2 biscotti)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.

  • Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.

Nutrition Facts

117 calories; calories from fat 17%; fat 2.2g; saturated fat 1g; mono fat 0.7g; poly fat 0.1g; protein 2.5g; carbohydrates 22.5g; fiber 1g; cholesterol 24mg; iron 1.1mg; sodium 125mg; calcium 12mg.
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