KITCHEN TO KITCHEN
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KITCHEN TO KITCHEN
2008 Holiday Cookie Contest Recipe: Two-Bite Biscotti
A.J., Wauconda, IL
These mini biscotti have a deep and satisfying chocolate taste without a large caloric commitment. They are great for dessert buffets when the guests want to sample a bit of everything.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Makes 32 biscotti.
5 tablespoons canola oil
3/4 cup sugar
1 large egg
1 large egg white
1 teaspoon peppermint extract
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces dark chocolate, melted
1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
2. Add oil, sugar, egg, egg white and peppermint extract to a large bowl. Beat with an electric mixer until well combined.
3. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Add to wet ingredients and mix until combined.
4. Turn the dough out on work counter and divide into two equal portions. Pat each portion into a log about 14 inches long and 11/2 inches wide. Place the logs side-by-side on the prepared baking sheet. Use the palm of your hand to flatten each log slightly.
5. Bake for 18 minutes. Remove from the oven and let cool on the pan for 5 minutes. Reduce oven temperature to 300°.
6. Transfer the logs to a cutting board and cut into 1-inch slices (it is best to use a serrated knife to gently saw into the top of the biscotti and then push through the log in one motion). Place the biscotti, cut-side down, on the baking sheet and bake for an additional 5 minutes. Remove from the oven and let cool completely. Drizzle melted chocolate over the cooled biscotti.
NUTRITIONAL INFORMATION: Per cookie: 77 calories; 3 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 62 mg sodium; 40 mg potassium.
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| USER COMMENTS — Add Your Comment |
I am so fed up with biscotti, bite size or not. I'm Italian and the "Americanization" of this traditional dolci has destroyed what a "true" biscotti is and what it is all about.
Lena, Macomb, MI |
Loved this recipe....wonderful chocolate mint taste and the directions were easy to follow.
Karen, Waukegan, IL |
Wonderful Recipe - I've even made it Gluten Free with Rice. The best to you Amy your a WINNER!!!!!!!
Virginia Balsamo, Barrington, IL |
Will bake some today
J Balsamo, Wauconda, IL |
Sound great. Will try even though it's a little higher in carbs than I usually go. I'm new @ counting carbs & really don't know how to change recipies to make them still work.
Chris Gregory, Tremont, IL |
Somebody has to much time on their hands ... maybe going back to Italy is not such a bad idea afterall? P.S. This Biscotti was just awesome... traditional dolci or not :)
Proud to be an American, Americanization, USA, US |
This recipe reminds me of baking biscotti with my mom, she would always cool the batch before cutting and bake twice. Thanks,
Antonina Baksh, Garfield, NJ |
Wish they were sugar free I will bake for others to try.
Antonina Baksh, Garfield, NJ |
these sound delicious! I have made biscotti numerous times, I can hardly wait to try these.
Linnie, Red Hook, NY |
I love biscotti. and this recipe sounds really good and easy. Sounds like a winner to me.
Lennie, Turlock, CA |
To the person worried about the sugar in this recipe. There are only 12 carbs in a serving - which is pretty low. That is 1 carb exchange for a diabetic. Also can't wait to try this cookie. You can never have too much chocolate!
Melissa, Fort Wayne, IN |
I don't like that Italian version!! But this is a recipe I will bake again at Christmas, like it alot..
American Woman, Southeast, GA |
I'm a biscotti lover. Never dreamed of making my own, this recipe is so easy that I will definetely make them. It is a winner!
Magali Lopez, Miami, FL |
Sounds like a great little treat. Just a nice size sample. Those who just want to sound nasty and complain should stop reading these recipes, or offer a "Real" one for biscottis. Quit telling us there are too many carbs too!
Cathy, Highlands Ranch, CO |
I'm not a great fan of "mint" in cookies, but I love biscotti. I tried a batch subbing vanilla for the mint and a batch with the mint. Both were wonderful, and a perfect size to add to a gift basket with bag of coffee, large mug, etc.
LaQuita, Junction City, KS |
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