Free Recipe Chocolate Chip Biscotti 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Chocolate Chip Biscotti 2 Recipe
1/3 c Slivered Almonds; chopped
2 tb Canola Oil
2 c All-purpose Flour
2 ts Baking Powder
1/4 ts Salt
3/4 c Granulated Sugar
2 tb Light Corn Syrup
2 lg Egg Whites
1-1/2 ts Vanilla Extract
1 ts Almond Extract
1/3 c Semi-sweet Chocolate Chips
Chocolate Chip Biscotti 2 Preparation
If your New Year”s resolutions include an effort to eat better in 1999, you”re going to enjoy the month of January at Recipe-a-Day. The Cook & Kitchen Staff are two-thirds of the way through 31 days of Recipe-a-Day~Light. Today, we”re going to learn to snack a little better by keeping healthier treats around for the your breakfast, dessert, or after-school satiation. You”ll find this fantastic biscotti is a great between-meal snack; each cookie contains about 85 calories and only 2 grams of fat. Preheat oven to 350-F degrees and lightly spray a large cookie sheet with non-stick cooking spray. In a medium saucepan over medium-high heat, combine almonds and oil. Cook, stirring constantly, until golden brown, about 2 minutes. Transfer almonds to a small plate and let cool. In a medium-sized mixing bowl, whisk together sifted flour, baking powder, and salt. In a large mixing bowl, combine almonds with sugar and corn syrup. Beat the mixture at medium speed until well blended. Add egg whites and both extracts. Beat mixture until well blended. Reduce the mixer speed to low and blend in half of the dry ingredients. Add chocolate chips and remaining flour mixture and beat until just blended. (Your biscotti should be dry and crumbly.) Divide the dough into halves and lightly oil your freshly cleaned hands with a bit of canola oil. On a clean work surface, shape each portion into a smooth, 2-inch by 10-inch-long log. Bake logs for about 25 minutes, or until lightly browned and cracked on top. Place the cookie sheet on a wire rack to cool until barely warm. Place a cooled log on a cutting board and with a serrated knife, cut on the diagonal into about 3/8-inch thick slices. Lay the slices flat on the cookie sheet as you cut each log, cut side up. Bake biscotti again for about 6 minutes, or until just beginning to brown on the bottom. Turn the biscotti over, and bake for another 6 minutes (or more; the longer you bake, the crunchier the biscotti). Remove the cookies from the baking sheet and place on a wire rack to cool. You may store your biscotti in an airtight container for up to 2 weeks. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jan 20, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 30
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