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(low fat) Chocolate Chip Biscotti

2 cups sifted all-purpose flour (8 oz)
1/2 tsp baking soda
1/4 tsp salt
2 eggs
3/8 cup sugar
3/8 cup light brown sugar
1 tsp vanilla extract
1/2 cup chopped walnuts (2 oz)
2/3 cup semisweet chocolate chips

1. Preheat oven to 300. Line baking sheet with parchment paper (whatever the heck that is. I used waxed paper).

2. Place flour, baking soda, and salt in a small bowl. Stir with a whisk to combine. Set aside.

3. In a medium mixing bowl, beat eggs with the sugars and vanilla until well combined. Beat in the flour just until combined. Stir in the nuts and chocolate chips. Mixture will be thick and sticky.

4. Use a large spoon to scoop batter onto the baking sheet, dividing it evenly into either 3 twelve-inch skinny rope-shaped loaves, or 2 which are 16-17" long, depending on the shape of your baking sheet. Loaves must be 2.5" apart. This will be a slightly messy process. Use the back of the spoon or spatula to even up the ropes of batter and neaten the edges. Bake for 35 min. Remove from oven and cool for 10 min on the pan. Leave oven turned on.

5. Carefully peel the loaves from the parchment paper and remove them to a bread board. Use a sharp serrated knife to slice the loaves on the diagonal into 1/2" slices. Arrange the slices directly on the oven racks. Bake for 20-25 min, or until cookies are crisp and dry. OR, arrange the cookies on 2 baking sheets. Bake for 12 min., rotating sheets from top to bottom and back to front about halfway through the cooking time. Turn cookies over and bake another 12-15 min, rotating the sheets halfway through as before.

6. Cool biscotti completely on racks before stacking and storing. They become more tender after 2 or 3 days stored in an airtight container (can't confirm - they've never lasted that long). Biscotti can be stored, airtight, at room temperature for several weeks. They will remain dry and very crunchy.


Calories per cookie: 42
Fat: 1.5 g
% calories from fat: 30
Protein: 0.8 g
Carbohydrates: 6.7 g
Cholesterol: 7 mg

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