Lean chocolate biscotti

Yield: 20 Servings

Measure Ingredient
¼ cup Butter Or Margarine; at room temp
½ cup Sugar
4 larges Egg Whites
2 cups All-Purpose Flour
⅓ cup Unsweetened Cocoa Powder
2 teaspoons Baking Powder
⅓ cup Powdered Sugar
2 teaspoons Milk; approx

With a mixer on high speed, beat butter and granulates sugar until fluffy.

Add egg whites and beat until well-blended. Stir in flour, cocoa, and baking powder; mix until well blended.

On a buttered 12 x 15" baking sheet, shape dough down the length of the pan into a flat log 2½" wide and ⅝" thick.

Bake in a 350 deg F oven until crusty and firm to touch, about 20 min. Let cool about 5 min.

On pan, cut log diagonally into ½" thick slices. Lay slices cut side down (they can touch). Return to oven and bake until cookies feel firm and dry, 15 - 20 min. Transfer to racks; let cool.

Smoothly mix powdered sugar and enough milk to make pourable icing. Using a spoon, drizzle icing decoratively over biscotti. Let stand until icing is dry, about 15 min. Serve, or store airtight up to 1 week.

Makes about 20

Recipe By : Sunset Magazine, Dec 1995, pg 117 Posted to Digest eat-lf.v096.n205 Date: Thu, 31 Oct 1996 10:26:09 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 99.9

Fat 2.6g

Carb 17.5g

Fib 0.5g

Pro 2.3g

Sod 71mg

CFF 22.9%

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