Two-Tone Biscotti

Two-Tone Biscotti

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From: Diabetic Living Magazine

The flavors of decadent rich chocolate and delicate orange meet in this cookie. Enjoy this sweet treat for a snack or dessert.

Ingredients 70 servings

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Original recipe yields 70 servings
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  • ⅔ cup butter, softened
  • 1⅓ cups sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 4 eggs
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 1½ cups semisweet chocolate pieces, melted and cooled
  • 1 cup finely chopped hazelnuts (filberts)
  • 1 tablespoon finely shredded orange peel

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Divide dough in half; place each half in a bowl. Into half of the dough, stir the melted chocolate and ½ cup of the nuts. Into the other half of the dough, stir the orange peel and the remaining ½ cup nuts.
  3. Divide each half of the dough into 3 portions. With lightly floured hands, shape each dough portion into a rope about 14 inches long. Place a rope of each color side by side on an ungreased cookie sheet lined with parchment paper. Twist ropes around each other several times. Flatten slightly to a 2 inch width. Repeat with the other ropes to make 3 twists total, placing twists about 4 inches apart on the cookie sheet.
  4. Bake about 25 minutes or until lightly browned. Cool on cookie sheet about 1 hour or until completely cool.
  5. Preheat oven to 325°F. Transfer baked twists to a cutting board. Cut into ½-inch-thick slices. Place slices on the same cookie sheet. Bake for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to a wire rack; cool.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 91 calories; 4 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 2 g protein; 25 mcg folate; 17 mg cholesterol; 6 g sugars; 71 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 1 mg iron; 36 mg sodium; 39 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 other carbohydrate

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