Chocolate Biscotti
Yield
1 servingsPrep
35 minCook
55 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
(or more) |
|
| ½ | cup |
cocoa powder
|
|
| 2 | teaspoons |
flavoring
(raspberry, orange, or almond) |
* |
| 2 | each |
liquid egg substitute
|
* |
| ¾ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | splash |
chambord
or other liquor to match flavoring |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
(or more) |
|
| 118 | ml |
cocoa powder
|
|
| 1E+1 | ml |
flavoring
(raspberry, orange, or almond) |
* |
| 2 | each |
liquid egg substitute
|
* |
| 3.8 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | splash |
chambord
or other liquor to match flavoring |
* |
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 consistency.
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℉ (180℃) for 25 minutes.
Remove from oven, let cool a few minutes, then slice diagonally into ½- ¾ inch slices.
Place the slices on their side and put back in the oven (300 degrees) for 15 minutes.
Turn over and cook another 10 to 15 minutes.
Asmall drizzle of semisweet chocolate is wonderful on these when cooled.
