Recipe#8044

Title: Biscotti 23

From: idlewild@webspan.net (Idlewild) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Biscotti 
 Date: 18 Apr 1997 08:08:45 -0600 
 Message-ID: <199704170306041714020@usr7-01.som.nj.webspan.net> 

Chocolate Biscotti
 3       tbs     butter or margarine, softened   
 2/3     cup     sugar   
 2       large   eggs    
 1/2     tsp     almond extract  
 1 1/2   cups    all-purpose flour       
 1/2     cup     unsweetened cocoa       
 1 1/2   tsp     baking powder   
 1/2     tsp     baking soda     
 1/2     cup     almonds coarsely chopped 
 Preheat the oven to 350 degrees F. Grease a 10" by 15" baking sheet.
 Beat together the butter or margarine, sugar, eggs, and almond extract.
 Combine the flour, cocoa powder, baking powder, baking soda, and
 almonds.  Add to the egg mixture, mix well.  The dough should be very
 sticky.  Using floured hands, divide the dough in half. On the baking
 sheet, form each half into a 12-inch loaf. Space the loaves 3 inches
 apart. Flatten the loaves slightly. Bake for 25 minutes, or until the
 loaves are firm when touched lightly in the center. Remove from the oven
 and place the baking sheet on a wire rack to cool slightly (about 10
 mins).  While they are still warm, slice the loaves on a diagonal into
 1/2-inch slices. Arrange the slices cut-side down on a baking sheet.
 Return to the oven and bake for an additional 20 minutes, or until the
 biscotti are dry and crisp. Place the baking sheet on a wire rack and
 allow the biscotti to cool completely.   Hint: When shaping dough and
 cutting slices it helps to visual the look of the finished product.
 Chocolate Chip Biscotti (Lo-Fat)
 1 1/4   cups    all-purpose flour       
 1/2     cup     semisweet chocolate mini-morsels        
 1/3     cup     sugar   
 3/4     teaspoon        baking powder   
 1       tablespoon      water   
 1       teaspoon        vanilla extract 
 1               egg     
 1               egg white       
                 Vegetable cooking spray 
 Combine first 4 ingredients in a large bowl. Combine water and next 3 
 ingredients; add to flour mixture, stirring until well-blended (dough 
 will be dry). 
 Turn the dough out onto a lightly floured surface, and knead lightly 7 
 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a 
 baking sheet coated with cooking spray, and flatten roll to 1-inch 
 thickness. 
 Bake at 350 degrees for 25 minutes. Remove roll from baking sheet to a 
 wire rack, and let cool 10 minutes. Cut roll diagonally into 24 
 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce 
 oven temperature to 325 degrees, and bake 10 minutes. Turn cookies 
 over, and bake an additional 10 minutes (cookies will be slightly soft 
 in center but will harden as they cool). Remove from baking sheet; let 
 cool completely on wire rack. Yield: 2 dozen (serving size: 1 cookie).