Homemade Chocolate Biscotti
These hard, Italian cookies are loaded with flavor, not calories. Dried cherries add a little chewiness; the almonds, a little crunch.
Makes about 2 dozen cookies
2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fat-free egg substitute
1 tablespoon vanilla
1/2 cup dried cherries
1/4 cup whole almonds, roughly chopped
2 tbsp flour, for dusting
Arrange rack in oven's center; preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix flour, sugar, cocoa, baking powder, cinnamon, baking soda and salt in medium bowl; stir in egg substitute and vanilla, then cherries and almonds.
Dust a clean work surface with flour; turn out dough and knead a few turns. Divide dough in half; roll out two logs, each 8 inches long and 1-inch-thick. Place logs 3 inches apart on baking sheet. Bake 25 minutes. Cool on the baking sheet at least 30 minutes.
Slice logs with a sharp, serrated knife into ¾-inch-thick cookies. Place cookies cut-side down on baking sheet; bake for 8 minutes more. Turn cookies over; continue baking 8 minutes, or until lightly browned. Cool on baking sheet 10 minutes, then transfer to finish cooling on a wire rack.
B-man
