INGREDIENTS

INSTRUCTIONS

Adjust the oven racks to divide oven in thirds. Preheat oven to 350
degrees. Spread almonds in a single layer in a shallow baking dish; bake on
lower shelf until lightly brown and crish , 10-15 minutes. Cool completely
and chop coarsely (this time I browned almonds that came already chopped).
Lower oven to 300 degrees. Line bkaing sheet with parchment paper.
In a small bowl, combine flour, cocoa, coffee powder, baking soda and salt
with a wire wisk.
In food processor, combine chocolate chips and 1/2 cup of flour mixture,
process until mixture resembles coarse crumbs. Sir in flour mixture and set
aside.
In medium bowl, combine eggs, sugar, eggwhites, extracts; beat until well
combined. Stir in reserved chocolate flour mix, add toasted almonds and
stir to combine. Mix will be thick and sticky.
Carefully spoon batter onto prepared bakinb sheets in three long loaves
each 12 inches long and 1 inch wide. Place at least 2 inches apart. Use two
trays if all 3 will not fit on one tray. Use back of spoon to neaten edges
and distribute the dough evenly.
Bake on lower rack for 45 minutes. Cool on rack 10 minutes, but leave oven
on.
Carefully peel off parchment paper and slice each loaf into 20 1/2 inch
slices. Arrange slices on 2 baking sheets and bake 12 minutes, rotating
sheets from front to back after 12 minutes. Turn cookies over and repeat.
Cool on racks
Recipe makes about 60 cookies, 3 per person. It is relatively low fat .
NOTES : 3 biscotti are 132 cal and 4 grams of fat
Recipe by: Weight Watchers
Posted to JEWISH-FOOD digest V97 #250 by Judith Sobel <jcs@mindspring.com>
on Sep 17, 1997

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