MFit Healthy Holiday Recipes:Double-Chocolate Cranberry Biscotti
Ingredients:
2 cups all-purpose flour
¾ cup sugar
¼ cup cocoa (we prefer Ghiradelli or Droste)
1 teaspoon baking soda, sifted
¼ teaspoon salt
½ cup dried cranberries
3 ounces bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
2 eggs
2 egg whites
Vegetable cooking spray
Method:
- Preheat oven to 350° F
- Combine first 7 ingredients in a large mixing bowl and mix well.
- Whisk together the vanilla, eggs and egg whites. Add to the dry ingredients, cutting the ingredients in with a fork or pastry blender, as you would a pastry dough. Mixture will be crumbly.
- Turn mixture out onto a lightly floured surface and knead gently to blend the ingredients so that they hold together.
- Divide dough into two equal portions and roll into two 15-inch-long cylinders. Place the cylinders several inches apart on a cooking sheet lightly coated with vegetable cooking spray.
- Flatten dough to a thickness of 1 inch and bake in preheated oven for 25 minutes, or until somewhat firm to the touch.
- Remove dough from the oven and allow to cool on a wire rack for 10 minutes. Reduce oven temperature to 325° F.
- Slide each roll of dough off the cookie sheet and cut into 12 diagonal slices. Place them cut side down on the cookie sheet. Return to the oven to bake an additional 7 minutes. Turn cookies over and bake another 7 minutes. Remove from the baking sheet and allow to cool completely on a wire rack.
Makes 24 servings. Yield: 2 dozen cookies.
Note:
Will store several weeks in an airtight container at room temperature.
Variation:
Use dried cherries or chopped dried apricots instead of cranberries.
Nutrition calculations (per biscotti):
Calories 102, Fat 2 g. (Sat. 0.9 g.), Cholesterol 18 mg., Carbohydrate 19 g., Dietary Fiber 0.7 g., Protein 2 g., Sodium 86 mg., Calcium 6 mg., Iron 0.7 mg.
Exchanges: 1 starch, ½ fat
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