Prep:10 min.
Cook: 30 min.

This recipe serves:  72  biscotti    
Preparation time: 15 minutes

 

Ingredients

 

one 1/2 cups flour

1/3 cup cocoa powder

one cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

one pinch salt

three large eggs

3/4 cup semisweet chocolate chips

3/4 cup white chocolate chips

powdered sugar, for rolling

 

Nutrition Facts

Serving Size 3 biscotti
 

Amount Per Serving
 

Calories 128

Total Fat 4 g

Saturated Fat 2 g

Protein 2 g

Total Carbohydrate 22 g

Dietary Fiber 1 g

Sodium 68 mg

 

Percent Calories from Fat 28%

Percent Calories from Protein 7%

Percent Calories from Carbohydrate 65%

 

Cooking Instructions

 

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.

 

2. In a mixing bowl combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

 

3. In a separate bowl, whisk the eggs together. Add this to the flour mixture along with the chocolate chips and stir until a stiff dough form.

 

4. Scrape the dough onto a lightly sugared work surface and divide it into four pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

 

5. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.

 

6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.

 

7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.

 

8. Store in an airtight tin or plastic container at room temperature for up to two weeks.

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