Chocolate biscotti
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | cup | Sugar (or more) |
| ½ | cup | Cocoa |
| 2 | teaspoons | Flavoring (I used raspberry; |
| Orange or almond would work | ||
| Nicely too) | ||
| 2 | Egg equivalents | |
| ¾ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| Splash of liquor to match | ||
| Flavoring (I used Chambord) | ||
Directions
Combine flour, sugar, cocoa, salt and baking baking powder.
Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consi stency. If the mixture is too stiff, it won't spread out properly.
Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1½ - 2" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into ½- ¾" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes.
If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 T. for all the cookies, which added about 6 g. fat to the recipe or ⅓ g. fat each one.
From: Chris. creeve@.... Fatfree Digest [Volume 10 Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
using MMCONV.