December 20, 2009

Double-Chocolate Biscotti

This is a decent biscotti, but I preferred my first version with fruit and nuts better.

Double-Chocolate Biscotti
1 1/2 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini chocolate chips
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 large eggs
1 large egg white

Preheat oven to 350ºF. Combine flour, sugar, cocoa, chocolate chips, baking powder, baking soda and salt. In separate bowl, combine vanilla, eggs and egg white until well blended. Stir into flour mixture until blended. Divide dough in half. Turn dough onto baking sheet coated with cooking spray. With floured hands, shape each dough into 12-inch roll and pat to 1/2-inch thickness.

Bake 22 minutes. Cool on wire racks (off cookie sheets) for 10 minutes. Cut into 1/2-inch slices. Stand slices upright onto baking sheet. Bake additional 15 minutes or until firm. (Biscotti will harden slightly while cooling.) Makes 3 dozen biscotti.

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