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Ellen's Chocolate Biscotti

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Submitted by amphitryon

YIELD

servings

PREP

20 min

COOK

50 min

READY

70 min

Ingredients

1 ¾ 414
158
CUP ML COCOA POWDER
alkalized
2 1E+1
TEASPOONS ML BAKING POWDER
1 1
PINCH PINCH SALT *
1 ¼ 296
CUPS ML SUGAR
1 ⅓ 315
CUPS ML HAZELNUTS (FILBERTS)
skinned or walnuts
4 4
LARGE LARGE EGGS
lg
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven to 325℉ (160℃) and set rack in the middle level of the oven.

Cover 2 large cookie sheets or jelly roll pans with parchment or foil.

Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl.

Stir in the sugar and nuts.

Whisk the eggs and vanilla and stir into the flour mixture to form a dough.

On a lightly floured surface, press dough together.

Divide dough in half and ro ll into a log the length of the pan (14 to 18 inches). Place each log on the pan and flatten slightly.

Bake for about 30 minutes, until well risen and firm.

Cool the logs on th e pans.

After the logs have cooled, detach from paper and slice them about ½-inch thick with a sharp serrated knife.

Place back on paper lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp.

Cool on pans and s tore in a tin or plastic container with a tight fitting lid.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 789 35% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 75mg 3%
Total Carbohydrate 40g 40%
Dietary Fiber 10g 40%
Sugars g
Protein 41g
Vitamin A 5% Vitamin C 4%
Calcium 14% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 

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