| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies, Desserts, Chocolate |
1 |
Each |
INGREDIENTS
| 1/2 |
c |
Nuts, almond |
| 2 |
c |
Flour, all purpose |
| 1 |
c |
Granulated sugar |
| 1/4 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Chocolate chips |
| 2 |
|
Large eggs |
| 2 |
|
Egg whites |
| 2 |
ts |
Grated orange zest |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Egg white w/ 1 ts water |
INSTRUCTIONS
Preheat oven to 350F. Have a cookie tray prepared, use cooking spray. Mix
all the dry ingredients in a large bowl, stir in chocolate chips.Whisk
together all the wet ingredients but the one egg white w/ water. Using a
wooden spoon mix the wet into the dry ingredients. Add the nuts at this
phase also.
Divide dough in half. Roll out a 14 inch log. Make another using the other
half of the dough. Place on prepared cookie sheet.
Make sure there is plenty of space between each log, these will spread a
good deal. Flatten the logs, and brush on the egg white/water mixture.
Bake for 25 mins. let cool on the baking sheet, then transfer to a surface
where you can cut the biscotti, at 45 degree angle, then return to baking
sheet with each biscotti standing on a cut side. Bake another 7 mins. then
turn all over onto other cut side and bake an additional 7 mins. Cool
completely, then store in air tight containers for up to 10 days,
Great with a good cup of coffee or tea. Adapted from a recipe by Richard
Simmons in Winter 97, Shape Cooks. Original was for hazelnuts. Typos and
slight variations by Joell Abbott Dec. 1997
Posted to FOODWINE Digest by Abbott <labbott@MHO.NET> on Dec 25, 1997
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