Double Chocolate Biscotti
Browse the recipe Double Chocolate Biscotti
Double Chocolate Biscotti
YIELD Makes 24 servings
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INGREDIENTS
| 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 |
PREPARATION:
- Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.
- 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.
- 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.
- Turn dough out onto cookie sheet; shape into 12X2-inch log. Press almonds onto log. Bake 20 to 25 minutes or until firm.
- 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
NUTRITIONAL INFORMATION:
| 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 |
DIETARY EXCHANGE:
| Starch | 1/2 |