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Milk Chocolate Biscotti

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Submitted by luzines

YIELD

1 batch

PREP

30 min

COOK

45 min

READY

1 hrs

Ingredients

1 ⅓ 315
CUPS ML ALMONDS
blanched, whole *
7 202.3
OUNCES ML/G CHOCOLATE
1 ¾ 414
1 5
TEASPOON ML BAKING SODA
0.6
TEASPOON ML SALT
79
CUP ML COCOA POWDER
1 237
CUP ML SUGAR
4 4
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Toast the almonds in a shallow pan in a preheated 350-degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice.

You can tell when they are done by the strong smell of toasted almonds when you open the oven door.

Set aside to cool.

Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade.

Let stand.

Sift together the flour, baking soda, salt, cocoa, and sugar.

Add about a cup of these sifted ingredients to the chocolate.

Process for about 30 seconds, or until the chocolate is fine and powdery.

In a large bowl mix together the processed ingredients with the remaining sifted dry ingredients.

Stir in the almonds.

In a small bowl beat the eggs with the vanilla just to mix.

With a large rubber or wooden spatula stir the egg mixture into the dry ingredients.

You might think there is not enough liquid, but there is - just keep stirring.

Now place two 20-inch lengths of plastic wrap on the work surface.

In order to shape two loaves, spoon a strip of of the dough down the middle of each piece of plastic wrap.

Each strip should be 13 to 14 inches long.

Flatten the tops.

Bake again.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 730 29% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 291mg 12%
Total Carbohydrate 42g 42%
Dietary Fiber 7g 26%
Sugars g
Protein 31g
Vitamin A 5% Vitamin C 0%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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