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Chocolate Biscotti

Posted on: March 29, 2010


I just finished a new recipe and I have to admit that I was 50/50 on whether or not it would turn out good or not. But I persevered and in the end it turned out really good. I thought I would share.

Ingredients

1/2 cup raw unsalted whole almonds, toasted and coarsely chopped
1/2 cup unbleached all purpose flour
1/3 cup whole wheat flour
1/2 cup unsweetened dark cocoa powder
2 tsp instant coffee crystals
1/2 tsp baking soda
1/8 tsp sea salt
1/2 cup natural cane sugar
1 whole egg
1 egg white
1 tsp vanilla extract
1 tsp almond extract
1 tsp lemon zest

Directions

1. Preheat oven to 350.
2. Line baking sheet or spray with cooking spray.
3. Put 1/4 cup of almonds, both flours, cocoa powder, coffee crystals, baking soda and salt in a food processor. Process for a few minutes until the almonds are finely ground. Put mixture in large mixing bowl. Set aside.
4. Combine sugar, egg, egg white, extracts, and zest in a blender and process until mixture is foamy (about 2-3 minutes).
5. Pour wet ingredients into flour mixture. Add remaining coarsely chopped almonds. Mix well.
6. Divide dough into two. Shape each half into a log and place logs on a baking sheet.
7. Place baking sheet in the oven and bake for 15 minutes. Remove from oven and let cool for at least 10 minutes. Reduce heat to 300.
8. Cut each log into ten 1/2 inch pieces on the diagonal.
9. Return the slices to the baking sheet and bake for 20 minutes or until dry and crunchy.
10. Remove from heat and place on wire rack to cool.
11. Place in airtight container only when the biscotti is completely cool and dry.

Per serving:
Calories: 94
Calories from fat: 28
Protein: 3g
Carbs: 15g
Total fat: 3g
Sat Fat: 1g
Transfat: 0g
Fiber: 2g
Sodium: 63mg
Cholesterol: 14mg
Sugar: 8g

Enjoy!

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2 Responses to "Chocolate Biscotti"

Hey there – everything ok?? Haven’t seen anything in awhile. This recipe looks wonderful – on my list “to try” Have a good day 🙂

Hi Mindy…just posted something!

And this biscotti is wonderful. You have to be a fan of the darker chocolate (which I am)….other than that it’s wonderful for dipping into hot chocolate, coffee, or milk.

Happy Friday!

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