Linda in San Diego posted 04-18-98
SOURCE: Cooking Light YEAR: 1995 ISSUE: March PAGE: 132
Chocolate-Chip Biscotti
1-1/4 cups all-purpose flour
1/2 cup semisweet chocolate mini-morsels
1/3 cup sugar
3/4 teaspoon baking powder
1 tablespoon water
1 teaspoon vanilla extract
1 egg
1 egg white
Vegetable cooking spray
Combine first 4 ingredients in a large bowl. Combine water and next 3 ngredients; add to flour mixture, stirring until well-blended (dough will be dry).
Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350 degrees for 25 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet.
Reduce oven temperature to 325 degrees, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes cookies will be slightly soft in center but will harden as they cool Remove from baking sheet; let cool completely on wire rack.
Yield: 2 dozen (serving size: 1 cookie).