Chocolate Malted Milk Biscotti

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  • Makes: 24 servings
  • Makes: 36 cookies
  • Prep: 30 mins
  • Bake: 41 mins 325°F
  • Cool: 1 hr

Chocolate Malted Milk Biscotti

Reviews (0)

4.0 by 1 people

Rate This!

Directions

  1. Preheat oven to 325 degrees F. Line large cookie sheet with parchment paper; set aside.
  2. In a large bowl stir together flour, cocoa powder, malted milk powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In a medium mixing bowl whisk together eggs, melted butter, sugar, and vanilla. Add egg mixture to the flour mixture; stir until the dough starts to form a ball. Stir in malted milk balls and chocolate pieces (dough will be crumbly). Knead the dough until it comes together.
  3. Turn the dough out onto a lightly floured surface. Divide dough in half. Shape each half into a 10-inch-long roll. Place rolls about 3 inches apart on the prepared cookie sheet; flatten slightly until about 2 inches wide.
  4. Bake for 25 minutes. Cool on cookie sheet on a wire rack for at least 1 hour.
  5. Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake for 8 minutes. Turn slices over and bake for 8 minutes more. Transfer to a wire rack and let cool. (Cookies will crisp as they cool.)

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Chocolate Malted Milk Biscotti)

  • Per serving:
  • 100 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 20 mg chol. ,
  • 99 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 9 g sugar ,
  • 2 g pro.
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