Chocolate & vanilla chip biscotti

4 Dozen

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
⅓ cup Unsweetened cocoa powder
3 teaspoons Baking powder
½ cup Sugar
½ cup Brown sugar; packed
¼ cup Margarine or butter; softened
3 Eggs
1 cup White vanilla chips

Directions

1) Heat oven to 350F Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. 3) With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches aprat on sprayed cookie sheet; flatten each to form ¾ inch thick rectangle, about 3 inches wide and 7 inches long. 4) Bake at 350F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch.

Place rectangles on wire racks; cool 5 min. 5) Wipe cooke sheet clean. With serrated knife, cut each rectangle into ½ inch slices; place, cut side up, on cookie sheet. 6) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.

Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 1 g Carb 12 g Sodium 50 mg Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96

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