Cocoa Almond Biscotti
Submitted by goofiestgal
Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.
YIELD
1 batchPREP
20 minCOOK
20 minREADY
40 minMost biscotti recipes lean on butter or oil for richness, but this version skips both. Fat-free egg substitute and chocolate syrup handle the moisture, keeping the dough workable while producing a seriously crunchy, twice-baked cookie with minimal fat.
The cocoa and chocolate syrup together deliver a double hit of chocolate flavor. Almond extract reinforces the chopped almonds so that nutty taste comes through in every bite, not just the ones where you happen to hit a nut piece.
Shaping the logs is the only tricky part. The dough runs sticky, so flour your hands and don’t fight it. Flatten those logs slightly before the first bake or the tops will crack and split. After the initial bake, a 10-minute cool lets the logs firm up enough to slice cleanly with a serrated knife.
The second bake at a lower temperature dries them out to that signature biscotti snap. Flip them halfway through so both sides brown evenly.
Kitchen Tips
- Cut slices on the diagonal about ½ inch thick. Too thin and they’ll shatter; too thick and the center stays chewy.
- If the dough won’t hold together, add flour a tablespoon at a time rather than dumping in extra all at once.
- Store in an airtight container for up to two weeks. Biscotti actually improve after a day as the flavors meld.
- These are ideal for dunking in coffee or espresso.
Variations
- Orange chocolate: Add a tablespoon of fresh orange zest to the dry ingredients for a chocolate-orange twist.
- Double nut: Toss in chopped hazelnuts alongside the almonds for a more complex crunch.
Ingredients
Directions
In a large bowl, combine the flour, sugar, cocoa and baking powder.
Add the almonds if desired and stir to mix.
Add the remaining ingredients and stir just until the dough holds together.
Turn the dough onto a lightly floured surface and shape into two 8 x 2 inch logs. (If the dough is too sticky to handle, knead in a little more flour.)
Flatten out the logs a little bit or else the crust will split and crack.
Coat a baking sheet with nonstick cooking spray and place the logs on the sheet.
Bake at 350℉ (180℃) F for about 23 minutes, or until lightly browned.
Transfer the logs to a wire rack and allow to cool for 10 minutes.
Place the logs on a cutting board and use a serrated knife to slice the logs diagonally into ½ inch thick slices.
Place the slices on a baking sheet and bake at 300℉ (150℃) for 20 minutes or until lightly browned, turning after 10 minutes.
Transfer the biscotti to wire racks and cool completely.
Serve immediately or store in an airtight container.
NOTE: These are very easy to make and taste great.
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