| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Chocolate/c, Cookies, Italian, Low fat | 20 | Servings |
INGREDIENTS
| 1/4 | c | Butter Or Margarine; at room temp |
| 1/2 | c | Sugar |
| 4 | lg | Egg Whites |
| 2 | c | All-Purpose Flour |
| 1/3 | c | Unsweetened Cocoa Powder |
| 2 | ts | Baking Powder |
| 1/3 | c | Powdered Sugar |
| 2 | ts | Milk; approx |
INSTRUCTIONS
With a mixer on high speed, beat butter and granulates sugar until fluffy. Add egg whites and beat until well-blended. Stir in flour, cocoa, and baking powder; mix until well blended. On a buttered 12 x 15" baking sheet, shape dough down the length of the pan into a flat log 2 1/2" wide and 5/8" thick. Bake in a 350 deg F oven until crusty and firm to touch, about 20 min. Let cool about 5 min. On pan, cut log diagonally into 1/2" thick slices. Lay slices cut side down (they can touch). Return to oven and bake until cookies feel firm and dry, 15 - 20 min. Transfer to racks; let cool. Smoothly mix powdered sugar and enough milk to make pourable icing. Using a spoon, drizzle icing decoratively over biscotti. Let stand until icing is dry, about 15 min. Serve, or store airtight up to 1 week. Makes about 20 Recipe By : Sunset Magazine, Dec 1995, pg 117 Posted to Digest eat-lf.v096.n205 Date: Thu, 31 Oct 1996 10:26:09 -0800 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 99.9 Fat 2.6g Carb 17.5g Fib 0.5g Pro 2.3g Sod 71mg CFF 22.9%
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