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Almond-Chocolate Chip Biscotti-From Vicki
Almond-Chocolate Chip Biscotti-From Vicki
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 1/3 c Slivered almonds; chopped
- 2 tb Canola oil
- 2 c Flour
- 1 3/4 ts Baking powder
- 1/4 ts Salt
- 3/4 c Sugar
- 2 tb Light corn syrup
- 2 lg Egg whites
- 2 ts Vanilla extract
- 1/2 ts Almond extract
- 1/3 c Chocolate chips; chopped
Directions
1) Preheat oven to 350F. Lightly oil a large baking sheet or coat with
non-stick cooking spray.
2) In a medium sauce pan, combine almonds and oil. Cook, stirring
constantly, over medium-high heat, until golden brown, 1 to 2 minutes.
Transfer to a small bowl and let cool.
3) In a medium bowl, whisk flour, baking soda and baking powder.
4) In a large mixing bowl, combine almonds, sugar and corn syrup. Beat with
an electric blender at medium speed until well blended. Add egg whites and
vanilla and almond extracts, beat until well blended. Reduce mixer speed to
low and blend in half the flour mixture. Add chocolate chips and remaining
flour mixture; beat until just blended. (the dough will be crumbly)
5) Divide dough in half. Lightly oil your hands and work surface. Shape
each portion into a smooth 2-by-10 inch log. Place on prepared baking
sheet, 5 inches apart. Flatten tops slightly.
6) Bake logs 20 to 25 minutes, or until lightly browned and cracked on top.
Transfer baking sheet to a wire rack and let cool until barely warm. Set
logs on a cutting board. With a serrated knife, cut on the diagonal into
3/8-inch thick slices. Lay slices flat on baking sheet.
7) Bake biscotti for 6 minutes, or until just beginning to brown on the
bottom. Turn over and bake for 6 to 9 minutes more. (the longer the baking
time, the cruchier the biscotti) Transfer to wire racks and let cool
completely.
(Biscotti will keep in an airtight container for up to 2 weeks. Freeze for
longer storage) Makes about 2 1/2 dozen
NOTES : Fat 2g per cookie.
non-stick cooking spray.
2) In a medium sauce pan, combine almonds and oil. Cook, stirring
constantly, over medium-high heat, until golden brown, 1 to 2 minutes.
Transfer to a small bowl and let cool.
3) In a medium bowl, whisk flour, baking soda and baking powder.
4) In a large mixing bowl, combine almonds, sugar and corn syrup. Beat with
an electric blender at medium speed until well blended. Add egg whites and
vanilla and almond extracts, beat until well blended. Reduce mixer speed to
low and blend in half the flour mixture. Add chocolate chips and remaining
flour mixture; beat until just blended. (the dough will be crumbly)
5) Divide dough in half. Lightly oil your hands and work surface. Shape
each portion into a smooth 2-by-10 inch log. Place on prepared baking
sheet, 5 inches apart. Flatten tops slightly.
6) Bake logs 20 to 25 minutes, or until lightly browned and cracked on top.
Transfer baking sheet to a wire rack and let cool until barely warm. Set
logs on a cutting board. With a serrated knife, cut on the diagonal into
3/8-inch thick slices. Lay slices flat on baking sheet.
7) Bake biscotti for 6 minutes, or until just beginning to brown on the
bottom. Turn over and bake for 6 to 9 minutes more. (the longer the baking
time, the cruchier the biscotti) Transfer to wire racks and let cool
completely.
(Biscotti will keep in an airtight container for up to 2 weeks. Freeze for
longer storage) Makes about 2 1/2 dozen
NOTES : Fat 2g per cookie.
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