| 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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