CHOCOLATE HAZELNUT BISCOTTI

[Guest guest]

This recipe is 0.86 points per serving.

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

All Advantage

http://www.alladvantage.com/go.asp?refid=IQA904

 

* Exported from MasterCook *

 

CHOCOLATE HAZELNUT BISCOTTI

 

Recipe By : Richard Simmons Sweetie Pie Dessert Cookbook

Serving Size : 54 Preparation Time :0:00

Categories : 1 Point Desserts

Done By Dotties Calculator Low-Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup semisweet chocolate chips -- mini

2 large eggs

2 large egg whites

2 teaspoons grated orange peel

1 teaspoon vanilla extract -- or Chocolate Extract

1 teaspoon instant coffee powder

1/2 cup hazelnuts -- toasted and skinned

GLAZE:

1 large egg white -- Beaten with

1 teaspoon water

 

Preheat oven to 350 degrees. Lightly coat large baking sheet with cooking

spray. In large bowl, whisk together flour, sugar, cocoa powder, baking soda,

and salt, until blended. Stir in chocolate chips In a medium bowl, whisk

together whole eggs, egg whites, zest, extract, and coffee powder, until powder

dissolves. Add to flour mixture along with nuts. With wooden spoon, work wet

ingredients into dry ingredients until combined (dough will be sticky). Divide

dough in half. With lightly floured hands and on lightly floured surface, roll

one half of dough into 14 inch long rope, then transfer to prepared baking

sheet. Flatten rope to 1 3/4 inch width. Roll remaining dough into another 14

inch rope, place 3 to 4 inches away from first rope, and then flatten. Brush

ropes with glaze. Bake in 350 degree oven until firm to the touch, 24 to 26

minutes. Remove from oven and let cool 2 minutes on baking sheet. Leave oven

on. Slide loaves onto cutting board. With serrated knife, cut loaves

diagonally into 1/2 inch thick slices. Discard ends. Place slices, cut sides

down, back on baking sheet (they can touch). Bake until dry, another 15

minutes, turning biscotti over after 7 minutes. Let cool completely on wire

rack. Store in airtight container at room temperature for up to several days.

 

Makes 4 1/2 dozen

 

NOTES: The traditional biscotti 120 Calories 5 grams of fat

 

Sent by: GiveMeChoc

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 42.7 cal, 0.8g (16.7%) fat, 0.3g fibre, 48mg sodium

 

Per serving: 0.86 points