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.