I'm a biscotti freak! I love to dip biscotti in my capuccino and I buy them by the box. That can get pricey...so I can't wait to try this recipe. I found it on the WW website under the selected cookbook section. Can't wait to try it! Enjoy! Colette

Crisp Chocolate Biscotti
POINTS® value | 2
Servings | 30

This recipe makes 60 biscotti. I will count 2 per serving..low points and I just bet these are so good with capuccino! Enjoy!

From the Cookbook:

Perfect Light Desserts by Nick Malgieri and David Joachim (William Morrow, 2006)


Ingredients

1 3/4 cup all-purpose flour
2/3 cup Nestle Dutch Cocoa for Baking
2 tsp baking powder
1/2 tsp kosher salt
1 1/4 cup sugar
3 oz Planters Walnut pieces
6 items egg white(s)
2 tsp vanilla extract
Instructions

1. Line 2 cookie sheets or jelly-roll pans with parchment or foil. Set a rack in the middle level of the oven and preheat to 350° F.
2. Sift the flour and cocoa into a medium mixing bowl. Stir in the baking powder, salt, sugar and nuts.
3. Whisk the egg whites and vanilla together and add to the dry ingredients. Use a large rubber spatula to stir the dough together. At first the dough may seem dry, but as the sugar continues to melt, the dough will be come softer and eventually quite sticky.
4. Scrape the dough out onto a lightly floured surface and press it together. Divide the dough into 2 equal pieces and roll each into a log the approximate length of the pan you are using. Arrange the two logs of dough on one pan (the other will be used later for toasting the biscotti). Make sure the logs of dough aren't too close to each other or to the side of the pan. Flatten each log with the palm of your hand.
5. Bake the logs of dough for about 30 minutes, or until they are well risen and firm when pressed with a fingertip. Leave the oven on and place racks in the upper and lower thirds.
6. Cool the baked logs on the pan on a rack.
7. After the logs of dough have cooled completely, place them on a cutting board and use a sharp serrated knife to cut them into straight or diagonal slices ½ inch thick.
8. Arrange the slices, cut side down, on the prepared pans and return them to the oven to toast for about 15 minutes.
9. Cool the toasted biscotti on the pans on racks.

Serving: Very good on their own or dunked into coffee, these cookies also dress up a plain sherbet or ice milk



-- Edited by Colette at 16:34, 2006-10-25