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Cooked by: Chef / Last Modified: 11/7/2008 / Number of Servings: 1 |
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Directions: Preheat oven to 350 degrees. Lightly coat large baking sheet with cooking
spray. In large bowl, whisk together flour, sugar, cocoa powder, baking
soda, and salt, until blended. Stir in chocolate chips. In medium bowl,
whisk together whole eggs, egg whites, zest, extract, and eoffee powder,
until powder dissolves. Add to flour mixture along with nts. With wooden
spoon, work wet ingredients into dry ingredients until combined ( dough
will be sticky ).
Divide dough in half. With lightly floured hands and on lightly fluored
surface, roll onhalfof dough into 14 inch long rope, then transfer to
prepared baking sheet. Flatten rope to 1 3/4 inch width. Roll remaining
dough into another 14 inch long rope, place 3 to 4 inches away from first
rope, and then flatten. Brush ropes with glaze ( 1 lg egg white beaten with
1 tsp of water ).
Bake in 350 degree oven until firm to the touch, 24 to 26 minutes. Remove
from oven and let cool 2 minutes on baking sheet. Leave oven on. Slide
loaves onto cutting board. With serrated knife, cut loaves diagonally into
1/2 inch thick slices. Discard ends. Place slices, cut sides down, back on
baking sheet ( they can touch ).
Bake until dry, another 15 minutes turning biscotti over after 7 minutes.
Let cool completely on wire rack. Store in airtight container at room
temperature for up to several days.
54 calories; 1 g protein; 1 g fat ( 23% fat, 0 g saturated fat ); 9 g
carbohydrate; 55 mg sodum, 13 mg cholesterol
Ingredients:
2 Cup(s) All-purpose flour
1 Cup(s) Granulated sugar
1/3 Cup(s) Unsweetened cocoa powder
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1/4 Cup(s) Semisweet chocolate chips
2 large Whole eggs
2 large Egg whites
2 Teaspoon(s) Grated orange zest
1 Teaspoon(s) Pure vanilla; extract
1 Teaspoon(s) Instant coffee powder
1/2 Cup(s) Hazelnuts; toasted & skinned
1 large Egg white; beaten
1 Teaspoon(s) Water |
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