Chocolate Biscotti

Chocolate Biscotti
Source: Good Housekeeping 2/95 pg. 102

Yield: 40 Cookies Oven Temp: 325 F Prep. Time: 30 min.

Ingredients:
	3/4	Cup	Walnuts
	1 1/3	Cup	Flour	(All Purpose)
	1	Cup	Sugar	(Granulated)
	1/2	Cup	Cocoa	(Sweetened)
	1	Tbs.	Coffee	(Instant Espresso)
	3/4	Tsp.	Baking Soda
	1/2	Tsp.	Baking Powder
	1/4	Tsp.	Salt
	1	Carton	Egg Substitute
	1	Tsp.	Vanilla Extract

Instructions:
1. In 10-inch skillet over medium heat, toast walnuts, shaking skillet frequently, until golden; remove from heat. Cool walnuts.
2. In a large bowl measure flour, sugar, cocoa, instant coffee, baking soda, baking powder, and salt.
3. Chop walnuts. Stir walnuts, egg substitute, and vanilla extract into flour mixture just until it holds together. Mixture may appear dry or crumbly.
4. Spray large cookie sheet with nonstick spray. On lightly floured surface, divide the dough in half.
5. With lightly floured hands roll each half of dough into an 8" by 2 1/2" loaf.
6. Place loaves about 3" apart, on cookie sheet. Bake 35 -40 minutes until toothpick inserted in center of loaf comes out clean.
7. Remove cookie sheet from oven. Turn oven control to 300. Cool loaves for easier slicing.
8. With serrated knife, cut loaves crosswise into 1/4" thick diagonal slices.
9. Arrange slices, cut-side down, on the same cookie sheet, making sure they do not touch.
	10. Return to oven and bake 10 to 15 minutes longer. Cookies will seem cake-like in the center but will become characteristically crisp and dry when cooled.
11. Remove cookies to wire rack.

Where would you like to go next?
Cookie Lady Home
Browse Biscotti
Who Deserves the Credit for this WONDERFUL theme?