Mocha-Almond Biscotti - 8g Carbs, 0g Fiber
From: Eating Well Magazine
Yield: 4 dozen biscotti
Active Time: 25 minutes
Total Time: 1 hour 25 minutes
Ease of preparation: Moderate
In this pretty marbled cookie, one half of the dough is almond-flavored
like the traditional biscotti di Prato, and the other half is
chocolate/coffee flavored.
1/2 cup whole unblanched almonds
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
2 large egg whites
1 tsp vanilla extract
1 Tbsp unsweetened cocoa powder
2 tsp instant coffee powder
4 tsp water
1 oz unsweetened chocolate, melted
1/2 tsp almond extract
1. Preheat oven to 325 degrees F. Lightly oil a baking sheet or coat
it with nonstick cooking spray.
2. Spread almonds on a second baking sheet and bake for 12 to 14 minutes,
or until lightly toasted.
3. Stir together flour, sugar, baking powder, baking soda and salt in a
large bowl. Whisk together eggs, egg whites and vanilla in a small bowl
and add to the dry ingredients; mix just until smooth.
4. Combine cocoa, instant coffee and water in a small bowl. Divide the
dough in half. Add the cocoa mixture and melted chocolate to one half.
Mix just until incorporated. Stir almond extract and the almonds into
the other half.
5. Place half of the almond dough on a well-floured work surface. Pat
into a 4-by-8-inch rectangle. Top with half of the chocolate dough. Roll
up into a cylinder, then roll the cylinder back and forth to form a
14-by-1 1/2 inch log. Repeat with the remaining doughs. Place the logs
on a prepared baking sheet. Bake until firm to the touch, 20 to 25
minutes. Transfer the logs to a rack to cool. Reduce the oven
temperature to
300 degrees F.
6. Cut the logs diagonally into 1/2-inch-thick slices. Stand the slices
upright on the baking sheet and bake for 40 minutes. Let cool before
storing.
Per biscotti:
Per serving:
50 Calories, 1g Fat (0g Sat, 1g Mono), 9mg Cholesterol, 8g Carbohydrate,
1g Protein, 0g Fiber, 42mg Sodium, 18mg Potassium