Crunchy Chocolate Biscotti |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 1 |
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From Good Housekeeping Ingredients:
3 egg whites |
1/3 cup vegetable oil |
2 tablespoons strong brewed coffee |
1 teaspoon vanilla extract |
1 2/3 cups all-purpose flour |
3/4 cup sugar |
1/2 cup unsweetened cocoa |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup hazelnuts or 1/3 cup other nuts, chopped and toasted |
1/3 cup dried tart cherry |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease large cookie sheet.
2. In a small bowl, beat together egg whites, oil, coffee, and vanilla.
3. In a large bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture onto dry ingredients and stir until combined. Shape mixture into two 12 by 1 logs; place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes.
4. Transfer one log to cutting board. Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Repeat with remaining log, using a second cookie sheet if necessary.
5. Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.
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