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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 27g Recipe makes 30 cookies) |
||
| Calories 108 | ||
| Calories from Fat 55 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 27mg | 9% | |
| Sodium 74mg | 3% | |
| Potassium 65mg | 1% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 5.9g | ||
| Protein 2.1g | 4% | |
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Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (room temp)
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 8 ounces semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Directions
1
Line large baking sheet with double thickness of foil.2
Sift in salt, baking powder, cocoa and flour into a large bowl to blend.3
Beat in eggs one at a time and then vanilla.4
Beat in flour mixture.5
Stir in chocolate and white chocolate chips by hand.6
Heap dough into two long strips.7
Refrigerate for 30 minutes.8
Bake at 350° for about 25 minutes (until tops are cracked).9
Let cool for 10 minutes.10
Reduce heat to 300°.11
Using foil as an aide, lift logs onto work surface.12
Cut logs into 3/4 in pieces; arrange half of slices (cut side down) on each prepare baking sheet.13
Bake biscotti until just dry to touch (about 8 minutes).14
Turn biscotti and bake again for another 8 minutes.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Biscotti
- Main Ingredient > Chocolate
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Everyday
Featured Reviews for This Recipe
From: Rachie P
On May 7, 2008
These are good - I've made them twice now. I didn't use foil, just sprayed 2 cookie sheets, and had no problem with moving them off and on. Also I added about 1/4 c of sugar to sweeten them up the second time around. The directions were a bit iffy, not sure about butter - I creamed it and then added the eggs and vanilla. Thanks for a nice recipe.
From: A Messy Cook
On Dec 23, 2007
These were OK. I needed to add at least 1/4 cup flour to make the dough workable (otherwise it just stuck to my hands). Also, I think they need a higher temperature or longer baking times; they were not crisp.
From: Rena Reeve
On Dec 6, 2001
Two things: I added 1/2 cup sugar. It was good idea. Also, I used my Airbake cookie sheet with cooking spray, and I had no trouble with overbaking OR removing them from the pan. It did take longer for them to "crisp", though. These were great. I'm making them for Christmas gifts!
From: rouxdog
On Aug 10, 2001
Excellent job. I use almonds instead of the white chocolate. You do have to be really careful about the cooking time...
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