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Chocolate Biscotti

Chocolate biscotti pairs perfectly with coffee or as a light after-dinner dessert!

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  • Makes: 32 servings
  • Makes: 32 slices
  • Prep: 28 mins
  • Cool: 1 hr
  • Bake: 35 mins 375/325 degree F

Chocolate Biscotti

Directions

  1. In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. Using a wooden spoon, stir in any remaining flour.
  1. Divide dough in half. On a lightly floured surface, shape each half into a 9-inch-long log. Place logs 5 inches apart on a lightly greased cookie sheet. Flatten logs until 2 inches wide.
  1. Bake in a 375 degree F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on an ungreased cookie sheet.
  1. Bake slices in a 325 degree F oven for 8 minutes. Turn slices over. Bake 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. If desired, melt chocolate or white baking pieces with shortening; drizzle over cooled cookies. Store biscotti in an airtight container at room temperature up to 1 week. Makes 32 slices.

Nutrition Facts (Chocolate Biscotti)

  • Per serving:
  • 77 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 18 mg chol.,
  • 54 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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