White and Semisweet Biscotti

posted by Schmitty 02-16-100 2:12 AM

White and Semisweet Biscotti
Recipe By BH & G 75 years of all time favorite

1/3 Cup butter or margarine
2/3 Cup sugar
1/4 Cup unsweetened cocoa powder
2 Teaspoons baking powder
2 eggs
1 3/4 Cups all-purpose flour
4 Ounces white baking bar -- coarsely chopped
3 Ounces semisweet chocolate -- chopped

Preheat oven to 375 F.Lightly grease a large cookie sheet. Set aside.

In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add the sugar, cocoa powder, and baking powder; beat until combined. Beat in the eggs. Beat in as much of the flour as you can. Using a spoon, stir in any remaining flour, white baking bar, and semisweet chocolate.

Divide dough in half Shape each half into a 9-inch-long log. Place logs about 4 inches apart on prepared cookie sheet. Flatten logs slightly until about 2 inches wide.

Bake logs in a 375F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on the cookie sheet set on a wire rack for 1 hour. Using a serrated knife, cut each log diagonally into 1/4-inch-thick slices. Lay slices, cut sides down, on ungreased cookie sheets.

Reduce oven temp. to 325 F.

Bake slices in a 325F oven for 8 minutes. Turn slices over. Bake for 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to wire racks and let cool. Store in an airtight container at room
temperature for up to 1 week.

Makes about 32 biscotti.

To make ahead: Place cooled biscotti in a freezer container and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition facts per biscotti: 87 calories, 4 g total fat (2 g saturated fat), 19 mg cholesterol 49 mg sodium, 11g carbohydrate, 0 g fiber, 2 g protein.

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