Crunchy Chocolate Biscotti
Crunchy Chocolate Biscotti
We’ve given this biscotti recipe a healthy makeover, using egg whites instead of whole eggs and vegetable oil instead of butter
Ingrediënten
- About 48 Biscotti
- 3 Large Egg Whites
- ⅓ Cup Vegetable Oil
- 2 Tablespoons Strong Brewed Coffee
- 1 Teaspoon Vanilla Extract
- 1⅔ Cups All-Purpose Flour
- ¾ Cup Sugar
- ½ Cup Unsweetened Cocoa
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ⅓ Cup Chopped Hazelnuts Or Other Nuts Toasted (See Tip)
- ⅓ Cup Dried Tart Cherries
Instructies
- Preheat oven to 350°F.
- Lightly grease large cookie sheet.
- In small bowl, beat together egg whites, oil, coffee, and vanilla.
- In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, salt, nuts, and cherries until well mixed.
- Pour egg mixture over dry ingredients and stir until combined.
- Shape dough into two 12” by 1” logs; place both on prepared cookie sheet and flatten slightly.
- Bake 30 minutes or until toothpick inserted in center comes out clean.
- Cool logs on cookie sheet on wire rack 10 minutes.
- Transfer 1 log to cutting board.
- Cut diagonally into scant-½-inch-thick slices.
- Lay slices out flat on ungreased cookie sheet.
- Repeat with remaining log, using second cookie sheet if necessary.
- Bake until dry, 20 minutes, rotating cookie sheets between upper and lower oven racks halfway though baking if using two sheets.
- Using wide metal spatula, transfer biscotti to rack to cool.
- Store biscotti in airtight container at room temperature up to 2 weeks or in freezer up to 3 months.
