Yield: 20 Servings
|¼ cup||Butter Or Margarine; at room temp|
|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