Double Chocolate Biscotti |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up. Ingredients:
2 eggs |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1/2 cup sugar |
1 cup king arthur unbleached all-purpose flour |
1/2 cup finely chopped pecans |
1/4 cup baking cocoa |
1/4 teaspoon salt |
1/2 cup miniature semisweet chocolate chips |
icing: |
1-1/2 teaspoons miniature semisweet chocolate chips |
3 teaspoons fat-free milk |
1/2 cup confectioners' sugar |
1/8 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips.
2. On a baking sheet coated with cooking spray, shape dough into a 14-in. x 3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes.
3. Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool.
4. For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened. Yield: about 1 dozen.
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