Double Chocolate Biscotti Photo
Double Chocolate Biscotti

YIELD Makes 24 servings


3/4 cup all-purpose flour
3 tablespoons sugar substitute
3 tablespoons packed brown sugar
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites, softly beaten
2 tablespoons butter
1 tablespoon chocolate syrup
1/2 cup puffed wheat cereal
4 teaspoons sliced almonds


  1. Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.
  2. Combine flour, sugar substitute, brown sugar, cocoa, baking powder and salt in medium bowl; set aside. Beat egg whites in small bowl on high speed with electric mixer until soft peaks form.
  3. Melt butter in small saucepan. Pour into small bowl. Add chocolate syrup and egg whites. Stir butter mixture into flour mixture to form stiff dough. Stir in cereal.
  4. Turn dough out onto cookie sheet; shape into 12X2-inch log. Press almonds onto log. Bake 20 to 25 minutes or until firm.
  5. Reduce oven temperature to 300°F. Cool completely on wire rack. Using serrated knife, cut loaf into 1/2-inch-thick diagonal slices. Place slices, cut sides down, on cookie sheet. Bake biscotti 10 minutes. Turn slices. Bake 10 minutes more. Cool completely on wire racks.
This recipe appears in: Biscotti
Serving Size: 1 biscotti
Sodium 58 mg
Protein 1 g
Fiber <1 g
Carbohydrate 6 g
Cholesterol 3 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 47 %
Calories 38
Starch 1/2
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