Saturday, January 10, 2009

Double Chocolate Goodness

I am not going to lie. These were a pain. Not to mix together, but to get onto the baking sheet. The dough was so sticky! It resembled cookie dough more than biscotti dough. If you can get past the poopy fingers, this recipe is a good one!

Anything that is titled Double Chocolate is sure to be a hit right? Cooking Light is my favorite magazine, and they didn't disappoint with this recipe. The picture is incredibly beautiful (of course), which led me to make it. Plus, I had all the ingredients on hand. That always is a nice surprise.

If you don't have a kitchen scale (mental note: buy kitchen scale), that's okay. The flour in the recipe measures out to about 1.5 cups. It takes such ordinary items from your pantry and you are bound to have everything you need to make them. I had leftover mini-chocolate chips from the last time I made biscotti, so I didn't have to buy any.

Here are the results of the biscotti after the first go-round in the oven:

These would be wonderful dunked in a cup of coffee, a la Italian style, or eaten by themselves as a snack or dessert. Now, if I can just hold myself back from eating the whole batch. That wouldn't be low fat or low calorie after all.

Double-Chocolate Biscotti
from: Cooking Light December 2008

6.75 ounces flour (about 1.5 cups)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup semisweet chocolate minichips
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 large egg white

1. Preheat oven to 350 degrees.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2 inch thickness.

3. Bake for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (1/2 inch) slices. Carefully stand slices upright on a baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.