Chocolate Spice Biscotti

Try all three variations of these thin biscotti with a light, crunchy texture.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup semi-sweet chocolate morsels
  • 1/3 cup toasted walnuts, coarsely chopped
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 2 eggs, room temperature
  • 1/2 teaspoon Double-Strength Vanilla

Directions

  1. Preheat oven to 300°F. Line Large Bar Pan with Parchment Paper; set aside. Combine flour, chocolate morsels, walnuts, cocoa powder, baking powder, cloves and salt; mix thoroughly and set aside.

  2. In Stainless (4-qt.) Mixing Bowl, add 3/4 cup of the sugar, eggs and vanilla. Beat on high speed of electric mixer about 10 minutes or until very light and thick. Fold flour mixture into egg mixture until well blended. (Dough will be soft.) Shape dough on Parchment Paper (see Cook's Tip); sprinkle evenly with remaining 1 tablespoon sugar. Bake 30-35 minutes or until firm to the touch. Remove from oven; cool completely (about 1 hour).

  3. Return oven temperature to 300°F. Slice logs on a diagonal into 1/4-inch-thick slices. Place slices, cut side down, on bar pan. Bake 25-30 minutes or until lightly browned. Remove from oven; cool completely.

Yield:

  • 3 dozen  servings of 3 biscotti

Nutrients per serving:

Chocolate Spice:  Calories 160, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 35 mg, Carbohydrate 27 g, Protein 3 g, Sodium 55 mg, Fiber 1 g

Citrus Pecan Biscotti/Toasted Almond Biscotti (combined average of both variations):  Calories 270, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 35 mg, Carbohydrate 57 g, Protein 7 g, Sodium 55 mg, Fiber 2 g

 

U.S. Diabetic exchanges per serving:

Chocolate Spice:  2 fruit, 1 fat (2 carb) 

Citrus Pecan Biscotti/Toasted Almond Biscotti (combined average of both variations):  2 starch, 2 fruit (4 carb)

Cook's Tips:

Using Medium Scoop, scoop dough into two equal rows down length of bar pan. Smooth and shape dough with Small Spreader dipped in water to create two logs 12 inches long and 2 inches wide.

For best volume, eggs should be at room temperature. To quickly bring eggs to room temperature, place unbroken eggs into a bowl of warm water for about 10 minutes.

For cookies with the lightest texture, carefully measure flour by lightly spooning into the measuring cup and leveling off with the straight edge of a table knife.


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