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Fat-Free Mocha-Almond Biscotti
Fat-Free Mocha-Almond Biscotti
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 1/2 c Whole unblanched almonds
- 2 1/2 c All-purpose white flour
- 1 c Sugar
- 1 ts Baking powder
- 1/2 ts Baking soda
- 1/4 ts Salt
- 2 lg Eggs
- 2 lg Egg whites
- 1 ts Vanilla extract
- 1 tb Unsweetened coco powder
- 2 ts Instant coffee
- 1 oz Unsweet. chocolate - melted
- 1/2 ts Pure almond extract
Directions
Preheat oven to 325 degrees F. Spread almonds on a baking sheet and bake
for 12 to 14 minutes, or until lightly toasted. Set aside.
Stir together flour, sugar, baking powder, baking soda and salt. Whisk
together eggs, egg whites and vanilla, and add to the dry ingredients. Mix
just until smooth. In a small bowl, combine cocoa, instant coffee and 4
tsp. water. Divide the dough in half. To one half, add the cocoa mixture
and melted chocolate. Mix just until incorporated. To the other half, stir
in almond extract and almonds.
Place half of the almond dough on a well-floured work surface. Pat into a
4x8 inch rectangle. Top with half of chocolate dough. Roll up into a log b,
then roll back and forth to form a 14 inch log, 1 1/2 inches thick. Repeat
with the remaining doughs. Place the logs on a prepared baking sheet. Bake
for 20 to 25 minutes, or until firm to the touch. Transfer the logs to a
rack to cool. Reduce the oven temperature to 300 degrees F.
Cut the logs diagonally into 1/2 inch slices. Stand the slices upright on
the baking sheet and bake for 40 more minutes. Let cool before storing in
an air tight container.
* This makes 2 loaves. For easy doubling of this recipe, make 2 recipes,
one all almond and one all chocolate.
* Before putting chocolate dough on top of almond dough, brush a little
water between them. Also, an egg white whisked with a little water brushed
on logs before baking gives them a nice look.
for 12 to 14 minutes, or until lightly toasted. Set aside.
Stir together flour, sugar, baking powder, baking soda and salt. Whisk
together eggs, egg whites and vanilla, and add to the dry ingredients. Mix
just until smooth. In a small bowl, combine cocoa, instant coffee and 4
tsp. water. Divide the dough in half. To one half, add the cocoa mixture
and melted chocolate. Mix just until incorporated. To the other half, stir
in almond extract and almonds.
Place half of the almond dough on a well-floured work surface. Pat into a
4x8 inch rectangle. Top with half of chocolate dough. Roll up into a log b,
then roll back and forth to form a 14 inch log, 1 1/2 inches thick. Repeat
with the remaining doughs. Place the logs on a prepared baking sheet. Bake
for 20 to 25 minutes, or until firm to the touch. Transfer the logs to a
rack to cool. Reduce the oven temperature to 300 degrees F.
Cut the logs diagonally into 1/2 inch slices. Stand the slices upright on
the baking sheet and bake for 40 more minutes. Let cool before storing in
an air tight container.
* This makes 2 loaves. For easy doubling of this recipe, make 2 recipes,
one all almond and one all chocolate.
* Before putting chocolate dough on top of almond dough, brush a little
water between them. Also, an egg white whisked with a little water brushed
on logs before baking gives them a nice look.
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